Description

Babylonstoren’s 94 hectares of vineyards sit on the slopes of the Simonsberg Mountain between the wine-growing areas of Franschhoek, Stellenbosch and Paarl. Their full bodied spicy SHiraz  has a mineral core and a long finish with balanced soft tannins. Fermentation takes place on the skins for about seven days, after which it gets an extended maceration period of about one week. The wine then gets pressed into a combination of 70% new and 30% second-fill 300-litre French oak barrels. After malolactic fermentation, the wine gets racked and is then returned to the barrels for a total of 18 months before bottling. This is drinking well now but will keep well too.