| Winemaker |
Anthony de Jager |
| Winemakers Approach |
Jakkalsfontein Shiraz expresses the terroir of the Swartland and the flavours are rich yet supple. It is a lovely example of complex, warmer climate Shiraz. |
| The Vintage |
The Swartland (Black Land) region of the Cape gets its name from the indigenous veld “Rhinoceros Veld†which has a natural dark shade. This region has been farmed since the early 1700, by free burghers who were settled by the Dutch East India Company to provide supplies for the company’s ships sailing to the spice islands in the east. Wild animals often preyed on the burghers’ sheep, and competed for food and water. This provided an excuse to defy the administrators of the Cape, and start wine production in this region. The Jakkalsfontein vineyards are situated around a spring where, to this day, the eerie evening calls of black-backed jackals can be heard. Old unirrigated bush vines produce bunches of Shiraz grapes with small berries, resulting in a concentrated berry and spice laden wine with a long finish. |
| The Vineyard |
The Jakkalsfontein vineyard in the Swartland region (Malmesbury) was planted in 1997, using Shiraz clone SH9C on rootstock Richter 99. Dry farmed bushvines grow in deep weathered shale soils. These soils retain moisture well, which is much needed in the latter part of the hot dry summers normally experienced in the Swartland area. |
| The Winemaking |
The grapes were harvested ripe at 25.8 degrees balling, destalked and allowed to cold soak for 24 hours in a stainless steel tank, prior to fermentation. After initial natural fermentation, we inoculated with L2226 yeasts to ensure a complete fermentation. After a week of post fermentation maceration, we pressed the wine and transferred it to a combination of French and American oak barrels for malolactic fermentation. After MLF the wine was matured in French oak for 16 months. 30 % new wood was used. Periodic racking ensured the clarity and stability of the wine and therefore no filtration was needed prior to bottling. |
| Analysis |
|
| Alcohol |
15% |
| Residual Sugar |
4.8 g/l |
| Acidity |
6.3 g/l |
| pH |
3.51 |
