Spier 5,5% Shiraz 2020

The grapes were harvested by hand at optimal ripeness, then destemmed, lightly crushed and lightly pressed. A small portion of the lightly pressed juice was mixed with the free-run juice and left to rest overnight. The next morning, the clear settled juice was skimmed off the lees and transferred to stainless steel tanks and yeast was added to start the alcoholic fermentation.

While the wine was actively fermenting, tanks were tasted and selected for the proposed cuvée. The small amount of alcohol formed during fermentation was de-alcoholized using spinning cone column technology. This was done in two stages. The first stage extracted the volatile flavour and aromatic soul of the wine. This was done under vacuum and at low temperatures.

The second stage removed neutral alcohol and added back the extracted flavor and aromatics. The dealcoholized base wine was left to complete alcoholic fermentation. The wine was then kept on its fine lees and rounded out with necessary adjustments to sugar content. Finally, the wine was stabilized and bottled for enjoyment.