Breakfast Rock Syrah 2004 Wine

VARIETAL: 100 Shiraz

GENERAL: The Grapes were sourced from Helvetica Vineyard in the Helderburg, an area renowned for producing excellent quality Shiraz. Helvetica Vineyard is high up above Winery Road, with clear views of False Bay. It is subject to cooling Southerly sea breezes and is rarely excessively warm. 2004 was the 2nd harvest for this vineyard.

VINIFICATION: The Grapes were picked phenolically ripe at 24.7є Balling. They were destemmed but not totally crushed. A large percentage of the berries were fermented whole. A three day cold soak took place at 14єC, before different tanks were inoculated with two different yeasts -'D0 ENOB13 and UCLM S377. Primary fermentation in small stainless steel tanks lasted forteen days with the temperature being kept below 25єC. The new wine was macerated for a further three days on the skins after which it was gently pressed and racked into barrels. The barrels were 100% French oak, with a mix of 1/3 new wood, 1/3 2nd fill and 1/3 3rd fill. Malolactic Fermentation took place in barrel. After MLF, the wine was racked off the lees. A further two rackings took place during it' 'D5s seventeen months of barrel maturation. The wine was bottled at the end of October 2005, with a light gelatine fining and a very light filtration. Twenty four months of bottle ageing preceded labelling and release at the end of October 2007.