• WS: 94

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De Trafford Shiraz Stellenbosch 2001

Winemaker's Notes:

A lot of effort is spent trying to grow ripe vines to produce properly ripe fruit. The grapes are handpicked in small lugboxes. Fermentation with indigenous yeasts takes place in various small tanks and includes a pre-fermentation and post fermentation phase with regular punching down of the cap. The wine is transferred from the fermentation tanks directly to small French oak barrels for malolactic fermentation while still 'dirty', to better integrate flavours. The wines remain in barrels ( 30 - 50 % new ) with gentle, carefully timed rackings in a cool damp underground cellar for approx. 18 - 22 months - depending on the vintage. This is an active period of stabalization, flavour development and phenolic polymerization (softening ) rather than a passive period of oak flavour extraction. The natural development of the wine is allowed with the minimum of handling, which includes a light fining with fresh, free range egg whites and no filtration prior to bottling on the property. PRODUCTION Handpicking into 20 kg lugboxes. Destemming and gentle crushing directly into small 2 ton open top fermentation tanks. Spontaneous natural yeast fermentation @ max. 31 deg. with the cap of skins punched down manually 2 - 4 times a day for 12 days. Wine drained directly to barrels together with single pressing from traditional basket press. All our red wine undergo malolactic fermentation in the barrel. This helps to integrate the new oak component and fix colour and flavour compounds. 35% new French oak and 15 % new American oak was used. Time in barrel 20 months with only a single racking. This wine was bottled unfined and unfiltered by hand. Bottling date : 8 / 11 / 2002. Production : 210 cases. TASTING NOTES Incredibly dark red colour. Intense blackberry and peppered fennel nose. Big, rich mouthfilling palate with lots of fruit and fine, ripe tannins. Long warm finish. Probably best between 2005 & 2010. Ideal with strong flavoured red meat, especially local venison. ANALYSIS Alc. 15.58 SG. 2.0 TA 6.5 pH 3.28 VA 0.53 SO2 24 & 35

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De Trafford:
De Trafford Winery is situated on the beautiful Mont Fleur farm set at the top of a dramatic valley above Stellenbosch, 380m up between the Stellenbosch and Helderberg mountains, right at the end of the Blaauwklip road, between Stellenbosch and Somerset West. The history of wine growing on this mountain farm started with the purchase of the property in 1976 by the Trafford family as inaccessib... Read more
De Trafford Winery is situated on the beautiful Mont Fleur farm set at the top of a dramatic valley above Stellenbosch, 380m up between the Stellenbosch and Helderberg mountains, right at the end of the Blaauwklip road, between Stellenbosch and Somerset West. The history of wine growing on this mountain farm started with the purchase of the property in 1976 by the Trafford family as inaccessible grazing land. Many of the high altitude slopes were deemed suitable for high quality red grape varieties. Unfortunately, due to the absurd quota restrictions, planting a commercial vineyard had to wait 18 years. In 1983 a small vineyard was established to produce experimental wines - consumed by family and friends! These were our learning curve years ( 1984 - 1991 ), which included lots of help and advice from local winemakers and working experience in France, particularly in the Bordeaux area. Read less

Member Reviews for De Trafford Shiraz Stellenbosch

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Snooth User: bemoe
9702021
4.00 5
11/12/2008

Four glasses



A lot of effort is spent trying to grow ripe vines to produce properly ripe fruit. The grapes are handpicked in small lugboxes. Fermentation with indigenous yeasts takes place in various small tanks and includes a pre-fermentation and post fermentation phase with regular punching down of the cap. The wine is transferred from the fermentation tanks directly to small French oak barrels for malolactic fermentation while still 'dirty', to better integrate flavours. The wines remain in barrels ( 30 - 50 % new ) with gentle, carefully timed rackings in a cool damp underground cellar for approx. 18 - 22 months - depending on the vintage. This is an active period of stabalization, flavour development and phenolic polymerization (softening ) rather than a passive period of oak flavour extraction. The natural development of the wine is allowed with the minimum of handling, which includes a light fining with fresh, free range egg whites and no filtration prior to bottling on the property. PRODUCTION Handpicking into 20 kg lugboxes. Destemming and gentle crushing directly into small 2 ton open top fermentation tanks. Spontaneous natural yeast fermentation @ max. 31 deg. with the cap of skins punched down manually 2 - 4 times a day for 12 days. Wine drained directly to barrels together with single pressing from traditional basket press. All our red wine undergo malolactic fermentation in the barrel. This helps to integrate the new oak component and fix colour and flavour compounds. 35% new French oak and 15 % new American oak was used. Time in barrel 20 months with only a single racking. This wine was bottled unfined and unfiltered by hand. Bottling date : 8 / 11 / 2002. Production : 210 cases. TASTING NOTES Incredibly dark red colour. Intense blackberry and peppered fennel nose. Big, rich mouthfilling palate with lots of fruit and fine, ripe tannins. Long warm finish. Probably best between 2005 & 2010. Ideal with strong flavoured red meat, especially local venison. ANALYSIS Alc. 15.58 SG. 2.0 TA 6.5 pH 3.28 VA 0.53 SO2 24 & 35

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