Niel Bester Shiraz

The grapes were hand picked from a low yielding 12+ year old vineyard. After crushing, the fermenting must was pumped over the skins daily to extract colour, tannin and flavour until fermentation was complete. The wine was left to macerate with the skins for a further 5 days and malo-lactic fermentation was completed in barrels. The wine matured in a combination of second and third fill American and French oak for 16 months. Individual barrels were selected for the final blend. Filtration was carried out before bottling with no extra treatments. Contains sulphites.