Franschhoek Cellar Baker Station Shiraz 750 ml
Tasting Note
Deep ruby with exuberant mulberry, plum, pepper and modest oak spice supported by soft ripe tannins that provide a well-structured and balanced juicy finish of pleasing length and finesse.
From vineyards that vary in age from 7 to 20 years. The vineyards are planted on varied soil types that lend specific nuances and characters to each block of grapes contributing to the complexity of the wine.
24 hours of cold maceration on the skins allowed maximum colour extraction to begin before the juice was inoculated with yeast and allowed to ferment at controlled temperatures. Pump-overs were alternated with punch downs at least 3 times daily, before 8 to 12 months of oak maturation. Finally the wine was blended, stabilised and bottled.
Best served at between 16°C and 18°C as a great match to spicy sausages, smoked meats, roast
Franschhoek Cellar Baker Station Shiraz 750 ml
Tasting Note
Deep ruby with exuberant mulberry, plum, pepper and modest oak spice supported by soft ripe tannins that provide a well-structured and balanced juicy finish of pleasing length and finesse.
From vineyards that vary in age from 7 to 20 years. The vineyards are planted on varied soil types that lend specific nuances and characters to each block of grapes contributing to the complexity of the wine.
24 hours of cold maceration on the skins allowed maximum colour extraction to begin before the juice was inoculated with yeast and allowed to ferment at controlled temperatures. Pump-overs were alternated with punch downs at least 3 times daily, before 8 to 12 months of oak maturation. Finally the wine was blended, stabilised and bottled.
Best served at between 16°C and 18°C as a great match to spicy sausages, smoked meats, roast
Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
Tasting Note
Deep ruby with exuberant mulberry, plum, pepper and modest oak spice supported by soft ripe tannins that provide a well-structured and balanced juicy finish of pleasing length and finesse.
From vineyards that vary in age from 7 to 20 years. The vineyards are planted on varied soil types that lend specific nuances and characters to each block of grapes contributing to the complexity of the wine.
24 hours of cold maceration on the skins allowed maximum colour extraction to begin before the juice was inoculated with yeast and allowed to ferment at controlled temperatures. Pump-overs were alternated with punch downs at least 3 times daily, before 8 to 12 months of oak maturation. Finally the wine was blended, stabilised and bottled.
Best served at between 16°C and 18°C as a great match to spicy sausages, smoked meats, roast
