2003 Fairview Paarl Shiraz The Beacon, 15% alc., $35.99: Obsidian garnet in color, with a stingy nose initially that only gives a little oak and black fruit, but gradually opens to include some sea air as well; in the mouth, it's sleek, but not lean, offering dense, full bodied dusty black plum and berry shaded with just the right amount of oak, a nice note of cola, some saddle leather and subtle earthy undertones. This really evolves with air, showing more of what it has all the time, and while it has the depth and structure of a ten year wine, don't be afraid to open one now, because it is one truly fine world class Shiraz. Sourced from a dry farmed vineyard planted in 1995, using Shiraz clone SH9A grafted onto rootstock R110. The deep Glenrosa soil type retains soil moisture well, and ripens the crop early without stress during the long hot summers. Planted in a northwesterly facing rocky outcrop, the vines are pruned to a "bosstok" or bush vine. Depending on the growth, the vine is pruned to between 3 and 5 bearers per vine. Summer canopy management includes a topping, which will reduce wind damage and green cropping at 80% veraison to ensure even ripening. The vineyard is regularly visited during the ripening period and tested by tasting, visual and analytical examination to determine exact picking date. Harvested fully ripe at 26ºB., destalked and lightly crushed. The must was then chilled and cold soaked for two days. Fermentation in open 500 litre new French oak barrels, with manual punch downs conducted three times daily. Post fermentation maceration for six days, then the wine is pressed, and malolactic fermentation was completed in barrel. Racked, lightly sulphured and returned to 40% new French oak, with the remainder in used French oak barrels. The wine spent a total of 16 months in oak.
Imported by Vineyard Brands, Inc., Birmingham, AL
-from Better Red than Dead
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