Kunjani Shiraz 2017
R330,00
An inviting nose of white pepper and paprika spice fused with black olives and a savoury soy sauce aroma. Soft palate entrance flows to an elegant tannin structure filled with spice and juicy fruit. The depth of the palate is enhanced by a sweet liquorice root impression whiles the touch of lime keeps the palate refreshed. The wine lingers with a combination of fruit and oak spice while the mineral salty element adds length on the finish.
11 in stock
More Information
Specifications
In the cellar
All fruit are hand sorted and tank fermented with a pure yeast culture. Rack-and-returns are employed to ensure tannin stability and that needed oxygen is incorporated into the fermentation. It also allows for good colour extraction from the skins and a polished mouthfeel after fermentation. Wines are barrel fermented, after alcoholic fermentation, where a pure bacteria culture is added for the malolactic fermentation. Wine maturation takes place in a combination of 13% new French Oak barrels and the balance second and third fill French Oak barrels for 12 months.
In the vineyard
The fruit is grown in the Devon Valley ward on the Kunjani premises. Proper canopy management plays a vital role to ensure enough sunlight reaches the fruit for optimum Shiraz expression as well as good ventilation for ideal micro-climate within the canopy. All grapes are hand-picked to ensure only the best bunches are delivered to the cellar in 20 kg lug boxes.
Ageing
Enjoy this wine now or allow it to mature for a further 7 – 10 years.
Cultivar
Shiraz
Food Pairing
This wine well with glazed gammon and peppered sirloin steak.
About the Wine Estate
Kunjani is the latest addition to the Bottelary Hills sub-route of Stellenbosch. Paul Barth & Pia Watermeyer, husband-and-wife team and owners of Kunjani, have created a contemporary and soulful establishment that reflects cross-continental influences like no other in the Winelands of the Western Cape. Kunjani means ‘Hi, how are you?’ and that is exactly how friendships start.
