Rickety Bridge Shiraz 2017

£16.00

A multiple award winning Franchhoek Shiraz (see below). Opulent, sweet bramble fruit with pronounced aromas of black pepper, toasty oak dusted in dark chocolate. The palate is textured and layered, showing elegance and refined structure. Fresh, and juicy on the palate it really draws you back in for one more taste.  Hints of clove and mulberry linger on the finish. Fantastic.

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Wine Type

Red

Christian Eedes 2019 – 92 points

Tim Atkin Report 2019 – 92 Points

Top 20 Shiraz SA Challenge 2020

Decanter World Wine Awards 2020 – 90 points

Rickety Bridge

 

This historic Franschhoek estate was formed out of one of the original farms that was granted to the Huguenots when they settled here, and it was first planted with vines in 1797 when it passed to Paulina De Villiers. The estate nestles against the slopes of the Franschhoek Mountains, close to the Franschhoek River that the old rickety bridge used to cross. The lower flatlands are covered by sandy soils while the hillsides are made up decomposed granite, ideal for red grapes. In 2000, British businessman Duncan Spence acquired the estate and there has been extensive investment to create a modern cellar, which is currently overseen by Mari Kotze.

Description

Grapes selected from Franschhoek, Wellington and Breederiver Valley vineyards. Well-manicured and settled vines yielding 6-7 tons/ha. The Franschhoek grapes are planted in Hutton soils which consist of decomposed granite and shale soils with a north-easterly facing slope and a combination of clones 9 and 22B. The Walker Bay block borders on the Atlantic Ocean while the Wellington vineyards consists of clone 216 on US 8-7 rootstock in easterly facing Glenrosa soils. The westerly facing slopes of the Breederiver Valley are planted with clone SH99 on Mgt 101-14 rootstock in Glenrosa soils originating from shale. Grapes where harvested by hand between 24 – 25.5 ̊ Balling with good harvesting conditions throughout

Fermentation took place in open fermentation tanks at 28 ̊C with two to four manual punch downs daily with 80% of the grapes left as whole bunches. Some tanks were inoculated with noble yeasts such as D254 and WE372 while most underwent natural fermentation. While fermentation was still taking place, the grapes were pressed gently up to 1.3 Bar pressure. The end of the fermentation and malolactic fermentation took place in small French oak barrels. The wine was matured in 20% new and 80% older barrels for a total maturation time of 22 months before blending for bottling.

Additional information

Region

,

Grape Varieties

Vintage

Alcohol by volume

Food pairing suggestions

, , ,

Wine Type

Red

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