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de Trafford Shiraz Stellenbosch(2001)
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 read more...
