PERCHERON SHIRAZ MOURVEDRE
Screw Cap
Deep, dark and juicy.
Coastal Region, South Africa
2023
13.5% ABV.
70% Shiraz, 27% Mourvedre, 3% Viognier
75cl
£10.50
Price includes VAT
Tasting notes:
Co-fermented Shiraz and Viognier do their thing whilst waiting for the later Mourvèdre to create this threesome. The sandy nose suggests summer pudding, black cherries and crushed raspberries with notes of aromatic spice and a latent creaminess. A richly flavoured and harmonious blend of peppery Shiraz, and warm, spicy Mourvèdre. Ripe and juicy on the palate, which is at once vibrant and dark, leading to a long, spicy finish.
About the wine:
Grapes for Percheron Shiraz Mourvedre has been sourced from traditional growers in the Swartland area of the Cape. The soil is mainly Malmsbury shale with loamy soil on the higher grounds and sandy loam lower down the slopes, interspersed with rich Hutton soils. The climate is perfect for viticulture with the low rainfall summer months, tempered by cool afternoon breezes and the cold winters allowing the vines to rest and to build up the reserves. This wine is made of 70% Shiraz, from the Riebeek Valley vineyards co fermented with 27% Mourvèdre and 3% Viognier from the Kasteelberg slopes. During fermentation the skin cap is punched down multiple times a day in order to maximize extraction. The result is a rich and dark wine, packed with fruit and chocolaty notes and a big savoury heart.
About the Producer:
Boutinot South Africais driven by a passion for discovery and desire to capture the real essence of South Africa in every bottle. It was the simple love of Loire Chenin Blanc that first led Boutinot to South Africa in 1994, where they pioneered the ‘wild yeast’ ferment style that has now been adopted by many producers in this region.
Since then they have been exploring the country's amazing vineyards to make fabulous wines from specific sites and plots that scream location, location, terroir!!
The winemaking team is headed up by Marinda Kruger-van Eck, who confesses “We put as much, if not more, thought and effort into making our entry level wines as our premium ones”. The key is knowing the characteristics of each plot, understanding the benefits each grape can bring, and using this information to break rules and push boundaries. “I use a combination of my knowledge and love of nature and science to create versatile, expressive and food-friendly wines from this wonderful country”. “The whole of the Cape is our vineyard”
Food Match:
A great partner to rich and savoury red meat dishes such as salt-marsh lamb, or a gutsy bean casserole.
This wine is suitable for vegetarians and vegans.
