South Africa

Allesverloren, Shiraz, 2019, Swartland

Full-bodied, with smoky bouquet and excellent fruit concentration.
Year 2019 - 0,75 liter - 14.5% ABV
€ 20,33 / 1 liter, prices incl. VAT plus shipping costs
Contains sulphites
in stock
15,25
Article: 2019 Shiraz Allesverloren
Country: South Africa
Growing area: Swartland, Riebeek Valley
Category: Red wine, dry
Producer: Allesverloren Wine Estate
Grape variety: Shiraz
Description: Firm ruby red with violet reflexes. Lavish flavours of blackberry, cassis and blueberries with a softly smoky note, juicy and full-bodied with a balancedly fine-grained tannin, piquant wood seasoning. Lasting and balanced.
Alcohol: 14.5%
Drinking temperature: 16 - 17 °C
Drink recommendation: On its own or served with poultry, veal and red meat dishes.

Background
Allesverloren, situated on the south-eastern slopes of the Kasteelberg near Riebeek West, is the oldest estate in the Swartland Wine of Origin district and is renowned for its red wines and port.
The farm, which dates back to 1704, began producing wine exactly one century later. In 1872 Allesverloren was acquired by Daniel Francois Malan and has remained in the Malan family for five generations.
Winemaker Danie Malan and his late father, Fanie, were among the wine pioneers of the Swartland, ably demonstrating the outstanding wine growing potential of what was once considered the breadbasket of the Cape. While wheat remains the major crop in the region, increasing numbers of wine farms are established each year to take advantage of the favourable terroir.

Vineyards
The grapes for this wine were sourced from trellised, south-facing vineyards planted in Malmesbury shale, some 60m to 300m above sea level.  These low-yielding vines were planted in 1969, with some blocks receiving supplementary irrigation.

Winemaking
The grapes were harvested by hand at 23° to 26° Balling towards the end of February, when exhibiting prominent varietal flavours, the tannins ripe and the berries still firm.
Each vineyard block was vinified separately. The grapes were fermented on the skins in open tanks at 25°C for five to seven days and left on the lees for four months to impart intensity of colour and flavour as well as to ensure sufficient structure to enable the wine to age well.  After malolactic fermentation, the wine was aged in a combination of new, second-and third-fill French oak barrels for a period of16 months. The barrels were then emptied and the wine  blended, filtered and bottled.

Ingredients/allergens
Allergens: Sulphites
Further details
Country of origin: South Africa
Company: Danie Malan on Allesverloren
Address: On the R311 off the R46, between Riebeek Kasteel and Riebeek West
Distributor: Distell (Europe) GmbH
Address: Johannstraße 39, 40476 Düsseldorf, Germany