The British Decanter magazine panel awarded the 2003 wine 4 Stars in its review of Paarl Shiraz.This follows the 2002 vintage receiving a Gold medal from the same publication and being rated one of the Top 10 Shirazes of the New World.The 2004 vintage received a Michelangelo Gold too! The Lindhorst terroir and winemaking style is producing consistent award-winning classics from its Shiraz vineyards.
Harvest:
Grapes (25º Balling ave) were sourced from two different vineyards and trellising systems on Lindhorst farms.The conventional “Vertical Shoot Position” (VSP) system, used for most of the vines, and the more “cutting edge” Smart Dyson system, now being used more widely for Shiraz.The latter was designed specifically for Shiraz in order to “tame” its vigorous growth.All grapes were harvested at optimum physiological ripeness for balance and structure.
Vinification:
Grapes were carefully hand-sorted, crushed and cold soaked for 48 hours.Gentle handling and minimal interference ensured that the distinctive character was captured in the wine.The wine was matured in, mainly second fill, specifically selected 225L French oak barrels for 22 months.
Alc:
13.5% pH: 3.36 Total Acid: 6.3g/l Residual Sugar: 2.7g/l
Tasting Notes:
A spicy, wet stone earthiness on the nose, combined with ripe plum fruit and hints of Christmas pudding aromas.The classis nose shows in the wine.The consistent richness of previous vintages supported here by a more restrained and classic wine.Soft fruity entry supported by mid-palate weight and richness.Tannins ripe and suedy support a long finish to a well balanced wine.The wood component is well integrated with fruit and the wine will drink well for up to 5 years.(Tasted April 2008)
Food Recommendations:
iFood Recommendations-rare roast beef, roast pork, lamb shanks cooked in red wine, pasta with herbed tomato sauce, wild mushrooms and even a toasted cheddar cheese sandwich!
