The 2008 vintage was a challenging vintage of extremes, with hot March temperatures following a cooler-than-average February, leading to good ripening conditions for our red berries.  This shiraz was fermented mainly in open concrete tanks where it was laboriously plunged by hand before being run into French oak barriques and aged for 18 months. Only natural and organic fining agents were used.

The bouquet of our first fully certified biodyamic shiraz under the Cape Jaffa label comprises aromas of ripe plums and dark chocolate, while the palate is rich and seamless displaying more ripe primary fruit balanced by peppery spice and supported by subtle oak.