Hof's Shiraz Reserve 2011


A classically elegant, dark ruby red wine with a welcoming nose of cherries and mulberries. Seductive layers of secondary flavours portraying sweet spice and tobacco. Creamy on the palate with a soft velvet mouth feel, this well balanced wine shows a dark chocolate finish which adds to the delightful and lingering aftertaste.
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APPELLATION
Bot River


GRAPES
Shiraz


ALCOHOL LEVEL
14.5% vol.

BOTTLE SIZE
750 ml
TYPE OF SOIL
Weathered ‘Bokkeveld’ Shale.

TRAINING SYSTEM
Four wire Perold.

PLANT DENSITY
2133 vines per hectare.

YIELD
7 -9 tonnes per hectare.

VINIFICATION AND AGEING
The 2011 Shiraz grapes were handpicked on the 24th of March 2011. The grapes were carefully de-stemmed and gently crushed before it underwent 5 days of cold maceration for maximum colour and flavour extraction. After cold maceration, the grapes were naturally fermented on the skins for about 16 days at 25° Celsius, using a selected natural yeast culture. After alcohol fermentation the wine was transferred to 225 l 1st, 2nd and 3rd fill French and American oak barrels where it underwent 11 months of maturation. On 29th of May 2012 the wine was bottled.

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Hof's Shiraz Reserve 2011


A classically elegant, dark ruby red wine with a welcoming nose of cherries and mulberries. Seductive layers of secondary flavours portraying sweet spice and tobacco. Creamy on the palate with a soft velvet mouth feel, this well balanced wine shows a dark chocolate finish which adds to the delightful and lingering aftertaste.


APPELLATION
Bot River

GRAPES
Shiraz

ALCOHOL LEVEL
14.5% vol.

BOTTLE SIZE
750 ml



​​​​​​​TYPE OF SOIL
Weathered ‘Bokkeveld’ Shale.

TRAINING SYSTEM
Four wire Perold.

PLANT DENSITY
2133 vines per hectare.

YIELD
7 -9 tonnes per hectare.

VINIFICATION AND AGEING
The 2011 Shiraz grapes were handpicked on the 24th of March 2011. The grapes were carefully de-stemmed and gently crushed before it underwent 5 days of cold maceration for maximum colour and flavour extraction. After cold maceration, the grapes were naturally fermented on the skins for about 16 days at 25° Celsius, using a selected natural yeast culture. After alcohol fermentation the wine was transferred to 225 l 1st, 2nd and 3rd fill French and American oak barrels where it underwent 11 months of maturation. On 29th of May 2012 the wine was bottled.