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The council of Billy goats convened - bearded and wise elders grumbled. Their position has been challenged by the popularity of Goats do Roam, the exuberant wines created by the frisky and youthful members of the flock. And so an edict was issued - go out into the vineyards; sniff out the finest fruit. Create a wine befitting our status - or risk a roasting. The elders rose to the occasion. Goat Roti - a wine abundant with rich fruit and warm spices - the elders are well pleased.
Harvest Date: 10th – 14th February 2006
Oenological Treatment:
The 2006 Goat-Roti is a blend of Shiraz (96%), Viognier (4%), sourced from from sites in the Paarl and Agter-Paarl regions. The Agter-Paarl fruit makes up 70% of the blend, and is a dryland trellised vineyard grown on Malmesbury shale soils. The Paarl fruit is from trellised vineyards at Fairview with supplementary drip irrigation. The Shiraz and Viognier are co-fermented in stainless steel tanks. Rhone yeasts were used and pumpovers were done three times a day ensuring good colour and flavour extraction. Once pressed, the wine was transferred to 225l French and American oak and matured for 14 months, with 10% new wood being used.
Wine Makers Tasting Notes:
When blending Shiraz and Viognier it is essential to co-ferment the grapes, as opposed to blending the finished wine which generally tends to have a diluting effect. Co-fermented grapes have a positive impact, as the use of Viognier improves colour, softens and elaborates the tannin and gives a slight fragrant lift to the wine.
Colour: Vibrant deep red
Aroma: Bramble fruit with subtle oak aromas
Palate: Full and complex, showing richness of fruit. Wood is evident, but integrates well with dense fleshy fruit flavours. Firm, well evolved tannins lead to a long full finish.
Cellaring: Drink now to 2012
Wine Analysis:
Alcohol 15.19%
RS 2.4g/l
Acidity 5.8g/l
pH 3.18
Harvest Date: 10th – 14th February 2006
Oenological Treatment:
The 2006 Goat-Roti is a blend of Shiraz (96%), Viognier (4%), sourced from from sites in the Paarl and Agter-Paarl regions. The Agter-Paarl fruit makes up 70% of the blend, and is a dryland trellised vineyard grown on Malmesbury shale soils. The Paarl fruit is from trellised vineyards at Fairview with supplementary drip irrigation. The Shiraz and Viognier are co-fermented in stainless steel tanks. Rhone yeasts were used and pumpovers were done three times a day ensuring good colour and flavour extraction. Once pressed, the wine was transferred to 225l French and American oak and matured for 14 months, with 10% new wood being used.
Wine Makers Tasting Notes:
When blending Shiraz and Viognier it is essential to co-ferment the grapes, as opposed to blending the finished wine which generally tends to have a diluting effect. Co-fermented grapes have a positive impact, as the use of Viognier improves colour, softens and elaborates the tannin and gives a slight fragrant lift to the wine.
Colour: Vibrant deep red
Aroma: Bramble fruit with subtle oak aromas
Palate: Full and complex, showing richness of fruit. Wood is evident, but integrates well with dense fleshy fruit flavours. Firm, well evolved tannins lead to a long full finish.
Cellaring: Drink now to 2012
Wine Analysis:
Alcohol 15.19%
RS 2.4g/l
Acidity 5.8g/l
pH 3.18