Robertson Constitution Road Shiraz
Only selected, hand-picked grapes from 25.2 to 27.1 B were used. Fermentation occurred in small open fermentation tanks with a capacity of 1-10 tons. Manual punch down every 3 hours for 8 days was followed by extended skin contact. Malolactic fermentation followed in barrel over a four week period. The wine was aged for 24 months in 225 and 300 litre new French and American cooperage of which 23% was Sylvain, 13% Vicard, 13% Demptos and the remainder Taransaud, Damy and Radoux producing an exclusive vintage of only 128 barrels.
Winemaker’s comment: Deep rich purple color, intense aroma of dark ripe blackberry with seductive spicy fruit and black pepper characteristics. Velvety palate with supple finegrained tannins combining well with the French oak.
Composition: 100% Shiraz
Soil type: Deep Oakleaf
Row direction South East to North West
Winemaker: Jacques Roux
Viticulturist: Briaan Stipp
Harvest date: 11th - 19th of March
Harvest method: Hand-harvested in small baskets at 25,2 - 27,1˚ Balling/Brix
Fermentation: Fermentation took place in small open fermenters. The cap was punched down manually every 3 hours to extract color and flavor.
Barrel maturation: 24 Months in new 225 & 300 litre barrels
Cellaring potential 7 to 10 years