Shiraz Rosé
The Shiraz vineyards of Zandvliet are planted mainly in the direction of the prevailing winds, on the gentle slopes of the foothills south of the Cogmans river flowing through the estate. The clayey soils are limestone-rich contributing salty, mineral characters and elegance to the wine. Zandvliet Shiraz, because of some of these attributes, remains one of South Africa’s favourite red table wines.
| Cellarmaster’s Notes | The wine displays a distinct bouquet of rose petals, melon, strawberries and raspberries coulis. The palate is well rounded but refreshingly vibrant, packed with red fruit and finishes with a delightful flowery undertone. |
| Colour | Delightful Rose gold pink. |
| Cultivar | 100% Shiraz |
| Tons Per Hectare | 10 ton/ha |
| Terroir | Slope: Very gently, southerly Soil: Rocky, chalk rich Climate: Moderate summer, with low night temperatures, cold winter Wind: Cool south easterly (summer) |
| Oenology | The Shiraz grapes was specifically farmed to make a high-quality Rosé wine. Harvest commenced during the early morning hours when grapes was handpicked at 22°B. Grapes was destemmed and lightly crushed. Juicy was immediately racked from skins to allow for a light pink color extraction. After fermentation, the wine was removed from the lees and allowed to settle naturally before it was bottled. |
| Maturation | Matured in seasoned French and American oak barrels for 18 – 24 months. |
| Analysis | Alc / Vol: 13.00 %, Acidity: 5.8 g/l pH: 3.32, Residual sugar: 2.6 g/l |
| Case Size | 6 x 750ml |
| Bottle Barcode | 600 5653 001 637 |
| Case Barcode | 260 0565 3001 631 |
Food Pairing
This versatile wine will pair beautifully with seafood, light pastas, fish and pork tenderloin.
Awards & Accolades
ROSE ROCKS Double Gold – 2019
Beef Fillet With A Rosemary And Port Sauce
Paired with Zandvliet Kalkveld Shiraz 2014
RECIPE
Sauce:
1 tablespoon butter
½ cup diced shallots
1 cup dry red wine
¾ cup ruby Port
1 cup beef stock
1 sprig fresh rosemary or ½ teaspoon dried
Method:
Melt butter in heavy large saucepan over medium-high heat. Add shallots and sauté until tender, about 3 minutes. Stir in wine and Port. Boil 5 minutes. Add broth and rosemary sprig and boil until liquid is reduced to ⅓ cup, about 12 minutes. Strain sauce and set aside.
For Steaks:
Heat oil in heavy large skillet over medium-high heat. Season steaks with salt and pepper. Add steaks to skillet and cook to desired doneness. Transfer steaks to platter. Add sauce to skillet and bring to boil, scraping up any browned bits. Remove from heat. Gradually add butter, whisking just until melted. Stir in chopped rosemary. Season to taste with salt and pepper.
Spoon sauce over steaks and serve.
Award Winning
Zandvliet Kalkveld Shiraz 2014
Awarded 91 Points by British Wine Master, Tim Atkin’s
South African Wine Report.
Single vineyard shiraz planted on rich limestone soils.
Beef Fillet With A Rosemary And Port Sauce
Paired with Zandvliet Kalkveld Shiraz 2014
RECIPE
Sauce:
1 tablespoon butter
½ cup diced shallots
1 cup dry red wine
¾ cup ruby Port
1 cup beef stock
1 sprig fresh rosemary or ½ teaspoon dried
Method:
Melt butter in heavy large saucepan over medium-high heat. Add shallots and sauté until tender, about 3 minutes. Stir in wine and Port. Boil 5 minutes. Add broth and rosemary sprig and boil until liquid is reduced to ⅓ cup, about 12 minutes. Strain sauce and set aside.
For Steaks:
Heat oil in heavy large skillet over medium-high heat. Season steaks with salt and pepper. Add steaks to skillet and cook to desired doneness. Transfer steaks to platter. Add sauce to skillet and bring to boil, scraping up any browned bits. Remove from heat. Gradually add butter, whisking just until melted. Stir in chopped rosemary. Season to taste with salt and pepper.
Spoon sauce over steaks and serve.
Award Winning
Zandvliet Kalkveld Shiraz 2014
Awarded 91 Points by British Wine Master, Tim Atkin’s
South African Wine Report.
Single vineyard shiraz planted on rich limestone soils.
