The red grapes produced and harvested for the Paarl Heights Shiraz are from Malmesbury shale. This is a dense soil type with clay that has a good water retention ability. The vines are never in the situation where they can sit back and enjoy life as they are forced to push their roots down in search of water. The wine is produced from only free run juice and fermented on the skins in stainless steel tanks. The wine is left on the lees for an extended period for greater palate weight and mouthfeel.
Fruit cake and dark, smokey nuances on the nose with ripe, juicy fruit and black pepper notes on the palate.
Winemaker Ryno Booysen & JD Rossouw