Babylonstoren Shiraz

Profile & Story

Matured in French oak, this wine has a surprisingly fresh mid-palate. Fermentation takes place on the skins for about seven days, after which it gets an extended maceration period of about one week. The wine then gets pressed into a combination of 70% new and 30% second-fill 300 litre French oak barrels. After malolactic fermentation the wine gets racked and is then returned to the barrels for another 18 months before bottling. Can be enjoyed from the year of release, with an aging potential of up to ten years.

Pairing Recommendation

Any venison or game dish with a berry sauce as well as spicy dishes.