SOUTH AFRICA

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de Trafford Blueprint Shiraz
2007 Shiraz

Viticulture

Vineyard: Mostly from the neighbouring Keermont vineyard, a north east facing block. Some come from de Trafford's new “Tip Top Mont Fleur” vineyard, west facing slope with narrow rows.
Soil Type: Keermont deep red Hutton, medium potential decomposed granite.
Vine Age: Keermont 9 year old.
Irrigation: Lightly irrigated
Harvest Date: From February 16th to March 12th.
Yield: Keermont 5 t/ha, Montfleur 3 t/ha.

Vinification:

VINTAGE CONDITIONS
Typical cold, wet winter followed by a normal growing season with enough rain and warm weather to produce good, balanced growth. The Shiraz seemed to relish the knife-edge harvest conditions with small heat waves alternating with short, wet, cold spells. It seemed to bring out spiciness and elegance unique to the vintage.
Harvested at 25.3° Balling.
VINIFICATION
Handpicking into 20 kg lugboxes. Destemming and gentle crushing directly into small 2 ton open top fermentation tanks. Spontaneous natural yeast fermentation at 31° degree centigrade. with the cap of skins punched down manually 2 - 3 times a day for an average of 12 days. Wine drained directly to barrels together with single pressing from traditional basket press.
All de Trafford red wines undergo malolactic fermentation in the barrel. This helps to integrate the new oak component and fix color and flavor compounds. 20% new French oak was used.
20 months in barrel with only one or two racking.
This wine was bottled unfined and unfiltered by hand.
Bottling date : 12-16-08.

Tasting Notes:

Color: Deep, bright red colour.
Nose: Enticing wild berry fruit with spicy, fynbos (garrigue) nose and subtle pepper nuances.
Palate: Full, elegant palate packed with complex sweet ripe fruit and spicy overlay. A little more edgy than 2006, with ripe, finely textured tannins. (Low total SO2 could qualify as organic wine under some association regulations).
Other: Probably best between 2010 & 2015. Ideal with a variety of spice infused.

Chemical Analysis:

Alc (%): 15.09
RS (g/l): 1.6
TA (g/l): 4.6
pH: 3.71