Varietal split – 100% Shiraz
With guts and endurance that finds synergy with our Franschhoek Cellar Baker Station Shiraz, Franschhoek’s well preserved original station building is reminiscent of the work of the lauded British architect, Sir Herbert Baker. The charming building follows Cape Dutch revival lines with its unmistakable gable and form.
A deep plum colour with expressive blackberries, pepper and spice set against modest oak in the background and soft ripe tannins that provide a balanced juicy finish of pleasing length and finesse our Franschhoek Cellar Baker Station Shiraz truly is a remarkable red wine.
|Vine age:||Vary from 7 and 20 years.|
|Climate:||The 2007 season proved to have good climatic conditions for optimal quality. The cooler valley slopes allowed for a long, slow ripening of the grapes, leading to the making of this full-bodied, yet silky soft wine.|
|Soils:||Soil types in the vallery vary much. This variation leads to different wine styles that ultimately add to the complexity of this wine.|
|Trellis:||Combination of bush vines and trellised.|
|Harvest:||Shiraz is harvested ripe (25 Brix) as this leads a fuller, yet softer style of wine.|
|Yield:||Between 7 and 12 tons per hectare.|
24 hours of cold maceration on the skins allows maximum colour extraction to begin before the juice is inoculated with yeast and allowed to ferment at controlled temperatures. Pumpovers are alternated with punchdowns at least 3 times daily, before 8 to 12 months of oak maturation. Finally the wine is blended, stabilised and bottled.
Our Franschhoek Cellar Baker Station Shiraz is best served at between 16°C and 18°C. Full bodied and generous for delicious drinking immediately with the structure to last well for up to 5 years in the bottle.
With guts and endurance that finds synergy with our SHIRAZ, Franschhoek’s well preserved original station building is reminiscent of the work of the lauded British architect, Sir Herbert Baker.
|Residual Sugar||3.2 g/l|
|Total Acid||5.28 g/l|
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