Reserve Selection Shiraz 2006

Previously available for: $21.76
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Winemaker's Notes:

The grapes were selected from Vergelegen’s own 1 ha Shiraz vineyard. The vineyard is situated on Rooiland, which is c...

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User Reviews for Reserve Selection Shiraz

Winemaker's Notes:

The grapes were selected from Vergelegen’s own 1 ha Shiraz vineyard. The vineyard is situated on Rooiland, which is cooler than our Stonepine vineyards. This small block is intensely manipulated to simulate optimal growing conditions. With the aid of neutron moisture probes stress conditions are avoided. This is manifested in the quality of the grapes. The grapes were hand-picked and transported in 500kg bins to the Vergelegen winery. Care is taken to ensure that no over ripe or damaged fruit is used in the winemaking process. All the grapes were crushed and destemmed. The Shiraz must was then inoculated with Rhone yeast, D254. Fermentation took 5 days and was conducted at a temperature of 30° C in closed vessels. This was followed by a further 14 days maceration on the skins. Pressing was very gentle and the young wine was matured for 16 months in 30% new French oak and the balance in second and third fill French oak. Dark ruby with violets, spice, chocolate, black and red berry fruit on the nose. Elegant on the palate. The tannins are ripe and soft and the wine has a long clean aftertaste.

The grapes were selected from Vergelegen’s own 1 ha Shiraz vineyard. The vineyard is situated on Rooiland, which is cooler than our Stonepine vineyards. This small block is intensely manipulated to simulate optimal growing conditions. With the aid of neutron moisture probes stress conditions are avoided. This is manifested in the quality of the grapes. The grapes were hand-picked and transported in 500kg bins to the Vergelegen winery. Care is taken to ensure that no over ripe or damaged fruit is used in the winemaking process. All the grapes were crushed and destemmed. The Shiraz must was then inoculated with Rhone yeast, D254. Fermentation took 5 days and was conducted at a temperature of 30° C in closed vessels. This was followed by a further 14 days maceration on the skins. Pressing was very gentle and the young wine was matured for 16 months in 30% new French oak and the balance in second and third fill French oak. Dark ruby with violets, spice, chocolate, black and red berry fruit on the nose. Elegant on the palate. The tannins are ripe and soft and the wine has a long clean aftertaste.

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