

Kleine Zalze Shiraz Mourvedre Viognier is a full-bodied red wine from South Africa. This rich, spicy blend features blackberry and red forest fruit flavours with hints of honeysuckle and rosemary. It is best served at room temperature and pairs well with red meats, game, or spicy dishes.
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A rich, spicy blend combining blackberry and red forest fruit flavours, with a hint of honeysuckle. Well-integrated French oak supports elements of mulberry and rosemary on the palate providing a long, lingering finish.
Please drink responsibly: The UK Chief Medical Officers recommend adults do not regularly drink more than 14 units per week.
Features: Wine of Western Cape, South Africa, Suitable for vegetarians.
Storage: Store out of direct sunlight.
Preparation and Usage: Serve at room temperature.
Package type: Glass Bottle.
Recycling information: Pack - Glass.
Other Information: Origin: Wine of South Africa. Importer: Hatch Mansfield, UK. Additional Information: 10.5 UK Units per bottle.
Allergen Information: Contains Eggs, Contains Milk, Contains Sulphur Dioxide/Sulphites.
Dietary Information: Suitable for Vegetarians.
Brand details: With its various slopes and soil types, Kleine Zalze's vineyards provide optimal growing conditions for grape varieties.
Manufacturer: Produced by Kleine Zalze, Stellenbosch, South Africa.
Grape variety: Shiraz/Syrah, Mourvèdre, Viognier.
Current vintage: 2018.
Regional information: Zalze wines hail from Kleine Zalze Estate, situated just three kilometres outside of Stellenbosch, South Africa.
Tasting notes: A rich, spicy blend combining and red fruit flavours. Well-integrated French oak supports elements of mulberry and rosemary on the palate providing a long, velvety finish.
Alcohol by volume: 14.5.
Units: 10.5.
Serving suggestions: Enjoy with red meat, such as pot-roasted venison, lamb and game. This wine will also be complemented by spicy foods and rich flavored cheeses.
Winemaker: Alastair Rimmer.
Taste category: Full bodied.
Vinification details: The grapes were harvested separately at sugar levels of 22 and 23° from different blocks. After crushing, the grapes were cold macerated for three days before fermentation started. A combination of pump-overs and punch-downs followed to ensure optimum colour and flavour extraction from the skins. The wine matured for 12 months in third and fourth fill French oak barrels before racking.