Shiraz Durbanville Hills

wine photo

The unique character of this wine lies in the influence of the different vineyards from which the grapes were sourced. The grapes were selected from various low yield vineyards, established between 1985 and 1990 and planted in deep, dark red soils at around 250 m above sea level. All the vines were grafted on Phylloxera resistant rootstocks and trellised on different trellising systems. Pest and disease control was implemented according to South African IPW standards.


Sweet cherries with hints of pepper, vanilla, spice, cigar box and well integrated wood.


Sweet fruit and spice combines well on the palate with soft tannins and a mouth-watering finish.

Notes from the Winemakers

The grapes were hand harvested between 24° and 25° Balling from mid to the end of March, just before shrivelling set in, when the tannins and fruit had reached optimum ripeness. After 24 hours of cold soaking, the must was fermented on the skins between 26ºC and 28ºC in closed, specially designed auto fermenters until dry. During this period the maximum fruit, colour and tannin extraction from the skins was made possible through very soft, continuous timer-regulated pump-over cycles. To soften the texture, the wine was left on the skins for one week after the fermentation period. Controlled malolactic fermentation took place in tank after which the Shiraz was oak matured for 12 months using predominantly French oak, utilizing a small percentage new oak together with older wood as well as wood alternatives. This is done to prevent over wooding and by doing so preserving the elegance of our cool climate fruit.

Food Pairings

Serve with with beef in a peanut, coconut and chilli sauce, Moroccan lamb, barbequed tuna steaks or kudu fillet and chilli con carne.