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Shiraz - Malbec
Wine of Western Cape, South Africa
With fruit carefully selected and crafted by winemaker, Leon Esterhuizen. This is a moreish, fruit-driven wine with soft, silky tannins, layers of summer fruits, blueberries and a hint of spice.
Leon Esterhuizen
Winemaker
10.1 UK Units per 75cl bottle
1.7 UK Units per 125ml serving glass
For further health information visit drinkaware.co.uk
Suitable for Vegans
Suitable for Vegetarians
Contains Sulphur Dioxide/Sulphites
Allergy Advice
Contains Sulphites
Delicious on its own, it also works well with red and white meats, pasta dishes and cheese
Serving suggestion: Delicious on its own, it also works well with red and white meats, pasta dishes and cheese
Country of origin: South Africa
Wine of South Africa
Bottle
Alcohol by volume: 13%
Serving suggestion: A ruby red colour. Rich dark red berry fruit on the nose, with a hint if spice and saltiness followed by classic peppery notes on the palate
Alcoholic content: 10.1 units
Agent: Bibendum Off Trade
Grape variety: Shiraz/Syrah, Malbec
Producer: Journey's End
Wine colour: Red
Type of closure: Screwcap
Storage instructions: This wine is ideal for drinking now but can be kept for up to 2 years
History: Sheep Hill was conceived by the Gabb Family in 2015, with a view to delivering fruit driven, well made wines to those seeing to explore a little in search of quality, beyond the realms of the major main stream wine brands.
Regional information: The Worcester region is the largest wine producing region in South Africa and accounts for some 20% of South African production. The carries 250 years of winemaking history and has a broad internal network of soil types from sandy loam to tukulu. Climatically Worcester sees warm summers averaging 30 degrees, and cool winters with snow often found on its surrounding mountains.
Vinification: Separate batches of both shiraz and malbec were destemmed and lightly crushed at 25 balling before being pumped into stainless steel. Temperature of must was kept at 12 degrees for 5 days to prevent spontaneous fermentation. After 5 days the must was inoculated with a number of different yeast strains. A small percentage of the pinotage was treated with oak staves for added complexity.
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