Cederberg Teen Die Hoog Shiraz 2014
Cold maceration for three days, inoculated with selected yeast strain and pump-overs every six hours with two punch-downs a day during peak fermentation. Fermentation at 25 – 28°C for about five days. 20 days of extended skin maceration and malolactic fermentation in new oak barrels. Barrel maturation took place in 225 litre medium toast, tight grain oak barrels for 15 months.
Winemaker: David Nieuwoudt
Price raised per case
- 6 x 750ml or equivalent
- Highest: R 8 400.00
- Lowest: R 7 800.00
- Average: R 8 120.00
Packaging
- Bottle Size 750ml
- Case Size: 6 x 750ml
- Cases Produced: 150
- Cases Auctioned 60
Analysis
- Alc: 15.00 vol%
- RS: 3.60 g/l
- TA: 5.90 g/l
- pH: 3.52
