SHIRAZ Babylonstoren

AREA OF PRODUCTION: On the slopes of the Simonsberg Mountain between the wine-growing areas of Franschhoek, Stellenbosch, and Paarl, Western Cape, South Africa.

SOIL COMPOSITION: Combination of Klapmuts/Longlands type soils of Malmesbury shale origin as well as Oakleaf and Hutton type soils of Cape granite origin.

VINIFICATION AND PRODUCTION SYSTEM: Matured in French oak, this wine has a surprisingly fresh mid-palate. Fermentation takes place on the skin for about seven days, after which it gets an extended maceration period of about one week. The wine then gets pressed into a combination of 70% new and 30% second-fill 300-litre French oak barrels. After malolactic fermentation, the wine gets racked and is then returned to the barrels for a total of 18 months before bottling.

ORGANOLEPTIC DESCRIPTION: The wine is refreshing yet complex, with lovely tropical flavors rounded off with a lingering, fresh acidity.

Size: 750 ml
% Alcohol: 14.5%
Unit: 12

	Grape: Viognier
	Appearance: Deep ruby red color.
	Aroma: Fruit-driven, cool cassis, and pencil shavings on the nose with aromatic layers of spiciness and black pepper.
	Taste: Finely crafted to portray layers of cherry, soft prune, blackcurrant, and hints of spice. Elegant, velvety mouth-feel, and long, lingering finish.
	Pairing: Any venison or game dish with a berry sauce as well as spicy dishes.