The Dekker’s Valley Shiraz is a great and traditional style of South African Shiraz. On the nose it has a great peppery spice, cherry fruit with a hint of leather. In the mouth are fantastic smooth spice flavours with some great black fruit flavours and a nice length of finish. A well balanced wine.
FOOD MATCHING Dekker’s Valley Shiraz is always fantastic with curries and other spicy food, curried Lamb, or a native Babootie.
ORIGIN The vineyard is on the farm Dekkersvlei in Klein Drakenstein near Paarl at around 254 metres above sea level.
The grapes are picked buy hand and then crushed. Fermented is then for 5 days, including the skins etc. The temperature of 23˚C is used was an average. Following pressing acidity is adjusted using tartaric acid. Adjustments are made prior to fermentation and during malolactic fermentation. Malolactic fermentation is carried out in the barrel and takes up to six months to complete. The wine is then barrel matured using French oak barrels for 11 months, the oak barrels have been used two or three times before giving a much more subtle flavouring than the use of new oak barrels. Following racking, the wine is very lightly fined and again racked from tank to tank. The wine is then filtered at bottling where a 5 micron filtration was used.
Mellasat Vineyards were created by the Stephen Richardson in 1996 from the original Dekkersvlei Farm. This farm was established in 1693. Stephen Richardson, a Norfolk farmer decided to follow this route rather than developing his vineyards in the UK. Mellasat is located near the town of Paarl and just 45 minute drive from Cape Town. This is in the heart of the Paarl wine region, one of South Africa’s famous wine areas. Situated under the Klein Drakenstein Mountains the vineyard enjoys spectacular views of this dramatic landscape. Along with panoramic views of the Paarl and its famous granite domes, the views from the vineyard are simply stunning. If you are even in the area this is a vineyard not to be missed, it also makes some fantastic wines.