De MeyeCase of Shiraz 2015 (6 Bottles, R105 per Bottle)
R629
About
De Meye, named after the De Meye River in Holland is where the first Myburgh who came to South Africa in 1665 used to live. The farm is situated in Stellenbosch, sub region known as Greater Simonsberg, one of South Africa's most prestigious wine making areas. Previously, all the grapes were sold, but in 1997 it was decided to renovate some of the old buildings and to produce our own, uniquely styled wines.
De Meye is proud to be part of the South African wine industry and continually drives towards producing wines of distinction and excellence that has characterised the wines from Stellenbosch and specifically the privately owned wine farms, which undoubtedly are the heartbeat of this magnificent region.
Product Features
- 6 Bottles
- Variety: Shiraz
- Vintage: 2015
- Appellation: Stellenbosch
- Wine Maker: Marcus Milner
- Technical Analysis:
- Alcohol: 14.8 vol%
- pH: 3.53
- Acidity:6.0 g/l
- RS: 5.3 g/l
Tasting Notes
Seductive flavours of buttered toast, smoked bacon and blackcurrent, with a clean, flinty finish. Palate Following through from the nose, a mouthwatering savouriness, with loads of black current, smoky cedar and a minerally finish.
Climate
Mediterranean–rainfall ± 650mm per annum. Vineyards are situated on De Meye in the western part of the Muldersvlei region, north of Stellenbosch. The vineyard faces southeast and a cool westerly wind during the ripening period months ensures healthy balanced grapes.
Soil
Rich fertile soil, create ideal conditions for healthy, ripe grapes.
Vinification/Maturation
Grapes were hand picked from 40% old clone and 60% from new clone vineyards, with a yield of approximately 6 tons per hectare and at a sugar level of 25 ºB and was then fermented in stainless steel tanks. Barrel maturation took place in new as well as 2 nd fill barrels for 16 months. 90% of barrels are French oak with 10% American oak.
Serving Suggestion
Best served at room temperature with game, springbok, kudu steak, guinea fowl, chicken liver paté, steak tartare and full-bodied red meat casseroles.
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