Jacaranda ‘Row 47’ Shiraz 2017
Dark purple colour. Bold and intensive, with flavours of mulberry, dried
plums, liquorice and spicy chocolate. Multilayered complexity, elegant
tannins, well integrated oak and a long, lingering finish.
Matured in French Oak, 1st and 2nd fill, 300L barrels, for 12 months.
Wellington has become independent from Paarl and is now a separate
Decomposed Granite soils and Mediterranean climate. Warm and sunny
days with cooler nights and a light afternoon breeze.
In the vineyard and cellar
The wine is fermented in a custom made 4,500 litre French Oak fermenter.
After destemming and crushing, cold maceration for two days before we let
nature take her course. Wild fermented with the grapes’ native yeast.
Manual punch downs 4- 5 times a day and regular pump-overs.
Low yield of approx. 5 tons/ha. The grapes were hand-harvested in the
early morning hours when the temperatures were still low. Vineyard work
is done according to organic principles, No heavy machinery, all weeding,
spraying is done by hand. Our farm chickens and wild ducks are taking care
of the snails and bugs in the vineyard. Our wines are made in the most
natural way possible, to keep the characteristics of our fruit and soil alive in
Filtered only once before bottling
Alc 14,50% Vol RS 3,0 g/L TA 4,4 g/L pH 4.06
Our harvest 2017 will go down as one of the earliest and driest harvests, in
the third year of the ongoing draught. However, the berries harvested were
beautiful and healthy. Smaller crop and smaller berries resulted in beautiful
concentration and highest quality
91 points Tim Atkin MW Special Report South Africa 2018, 92 points Tim
Atkin MW Special Report South Africa 2019