Lynx Shiraz 2006

4 Stars John Platter 2008 - Succulant, generous, and delicious.

Tasting Notes

Typically rich, meaty Shiraz nose of fine leather and clove spice. A spicy and seamlessly integrated palate with black cherries and mocha makes for an elegant wine with a lingering vanilla finish

Food Accompaniments

Excellent with game and duck. Winemakers favorite, though is fillet steak with a green pepper sauce.

Awards, Reviews and other Notes

4 Stars John Platter 2008
Wild berries & smoked meat, salty liquorice takes drinkability to the nth degree in 06. Succulant, generous, and delicious.

87 pts Stephen Tanzer's International Wine Cellar
Bright, dark red. Tight nose hints at licorice, violet and geranium. The flavors of cherry, mocha and herbs show moderate depth and flesh, with a lightly weedy quality running through the wine. Finishes slightly dry but not harsh.

Winemaker Notes

The grapes were harvested early in the morning and in the cellar by 11am, then crushed and cold soaked for 7 days. The grapes were fermented in small batches at <27ºC using different yeasts to add complexity. The cap was punched down every 6 hours for the first 6 days of fermentation following which it was pumped over. This was followed by a 10 day maceration period before pressing. The wine received 2 rackings. The wine received a coarse filtration. The Lynx vineyards produce approximately 95 tonnes of grapes annually, of which only 30% are used for own vinification and the rest are sold to another private cellar. This allows the winemaker to select only the very best grapes from the immaculately kept vineyards. Exemplary vertical shoot positioning (VSP) is ensured by using three sets of polyester trellising wires (Lynx was the pioneer in South Africa), whose elasticity ensures they are always perfectly taut. The Lynx estate has sandy soils with alluvial deposits. The resulting excellent drainage, coupled with drip irrigation, allows the vines’ stress levels to be manipulated with great precision, giving uniform ripeness and high concentration in the berries. Soil moisture is monitored by daily computerized moisture readings down to one yard deep at fourteen locations in the vineyard, as well as pressure bomb readings at the critical times

Chemical Analysis

Price

SKU

Varietal

Alcohol: 14.83%
pH: 3.52
Total Acid: 5.5 g/l
Residual Sugar: 1.6 g/l
Free/Total Sulfur: 38/80 g/l

$19.99

7114

Shiraz