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shiraz2019

www.sh i r a z s a . co. z a

Contents

Shiraz is the one cultivar that has shown a remarkable growth in terms of plantings, new brands and entries at wine shows and competitions.

1. SHIRAZ SOUTH AFRICA 1

2. VINVENTIONS, OUR SPONSOR 2

3. SHIRAZ FUN FACTS 3

4. 2019 SHIRAZ SA WINE CHALLENGE 4 • Competition and awards function 4

• Tasting notes of 2019 Shiraz SA Challenge Top 12 wines 5

• Viticulture details of 2019 Shiraz SA Challenge Top 12 wines 17

• Winemaking details of 2019 Shiraz SA Challenge Top 12 wines 19

• Tasting notes of 2019 Shiraz SA Challenge Top blends 23

5. SHIRAZ OVERVIEW STATISTICS 2018 24

6. LATEST SHIRAZ RESEARCH 25 • Effects of heat events on Shiraz berry composition 26

• How late pruning affects Shiraz development and berry composition 27

• Grapes breathe! 29

• Comparing co-fermentation with after MLF blending of Shiraz and various Rhône cultivars 31

• The effect of late season Shiraz berry dehydration on the sensory characteristics of wine 33

7. ACKNOWLEDGEMENTS 35

Like the majority of the cultivar associations in South Africa, Shiraz SA, initially called the Shiraz Forum, was founded following the formation of the Pinotage Association. After functioning for a number of years as an informal platform for wine tastings and discussions, the organisation was formalised in 2008 with a management committee and a structured programme of events. After starting out with a mere 25 producers on board, Shiraz SA today boasts more than 230 members, making it the biggest cultivar association.

Today Shiraz SA is the official association and mouthpiece for all producers and aficionados of South

African Shiraz. The organization is committed to creating awareness for the superior and award-

winning wines produced locally from this noble cultivar. The variety is

not confined to certain growing areas but

can be found

in most of South Africa’s wine regions. It is the one cultivar that has shown a remarkable growth in terms of plantings, new brands and entries at wine shows and competitions. And apart from the many single varietal wines found in the market place, South African Shiraz is also renowned for the vast number of blends it is utilised in.

EVENTSA number of events are presented to keep its members abreast of international trends and developments, as well as providing consumers with the opportunity to get acquainted with the many different styles and interpretations of South African Shiraz.

MANAGEMENT COMMITTEEEdmund Terblanche (Chairman)Riaan Möller (Vice-Chairman)Petri de BeerLeon DippenaarElzette du PreezProf Wessel du ToitSusan ErasmusFrancois HaasbroekSanmarie SmithIzele van Blerk Kobie Viljoen

The administrative duties of Shiraz SA is managed by Sandra Lotz.

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SHIRAZ SAAbout us

230+MEMBERS

As the most comprehensive provider of closure solutions worldwide, Vinventions’ “House of 7 Brands” includes a portfolio of seven product and services brands, designed to support the diverse requirements of still and sparkling wine producers across five continents. Vinventions strives to provide closure solutions that maximise performance, design and sustainability, thanks to its uniquely innovative brands that span every major closure category, including:

• Nomacorc PlantCorcs™ • Ohlinger Natural Corks • Vintop Screwcaps • Alplast Screwcaps • Syntek Synthetic Corks.

The performance of Vinventions product brands are further enhanced by Wine Quality Solutions, which include oenological devices, equipment and services that improve the quality and consistency of wine through real-time quality control.

Vinventions Wine Marketing Solutions bring a scientific approach to the art of wine marketing with services including neuro-marketing, brand promotion programmes, packaging design support and consumer research.

Sustainability at Vinventions considers the triple bottom line: Planet, People and Profit. By investing in sustainability, our goal is to not only improve our environmental impact, but also to support people, both associates and our communities, in their development and to generate long-term profit through implementing sustainable processes.

Vinventions SA, that has an alliance with Tonnellerie Berthomieu Ermitage and is also the distributor of their barrels in South Africa, has been the main sponsor of Shiraz SA since 2013.

| WWW.VINVENTIONS.COM

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VINVENTIONS“It is any sponsor’s aim to be linked to a brand that has credibility and adds value and these are the qualities we appreciate in Shiraz SA.”

Our sponsor

Johan Conradie | CEO: Vinventions South Africa

3 | S H I R A Z 2 0 1 9

FUNFACTSDid you know?

01 | Shiraz is the 7th most planted wine cultivar in the world.

02 | Shiraz is the most important cultivar in Australia.

03 | Shiraz originates in France’s Rhône valley, and not in Iran, as previously believed.

04 | Shiraz’s parents are Dureza and Mondeuse blanche.

05 | Shiraz is genetically related to Pinot noir and Viognier.

06 | Other names for Shiraz include: Syrah, Antourenein noir, Balsamina, Candive, Entournerein, Hingnin noir, Marsanne noir, Schiras, Sirac, Syra, Syrac, Serine and Sereine.

07 | Before appellation control in France, the Bordelais blended Shiraz into their red wines to make them richer.

08 | Shiraz is the 4th most planted cultivar in South Africa.

09 | The first confirmation of Shiraz being planted on South African soil was at the end of the 1890’s in the vineyards of Groot Constantia.

10 | In 1957 winemaker Bernard Podlashuk, generally referred to as the “Father of Shiraz in South Africa”, was the first to bottle Shiraz as a single cultivar under the Bellingham label.

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Every year in April a panel of local and international judges convene to adjudicate the Shiraz wines entered for this prestigious competition. A second category, Shiraz Blends, was added in 2014 (the second year of the competition). Entries are tasted blind with twenty five Shiraz and six Shiraz Blend finalists being finally selected.

The esteem of the 2019 competition was again revealed by the fact that wines from every region were entered. A total of 207 wines participated in the competition this year, of which 36 wines were Shiraz blends. The wine sensory specialists of the Department of Viticulture and Oenology, Stellenbosch University was again involved in the judging process that they assisted in developing and which was implemented last year. The format eliminates intersession discussion of wines and requires every judge to taste wines arranged in a unique order.

This year the illustrious awards function took place on Thursday, 16 May at Ashanti Estate. It was preceded by guests sampling the 25 single-cultivar wines and the six blends that made it into the finals.

The competition is sponsored by Vinventions South Africa who has been a partner of Shiraz SA since the inception of the Challenge in 2013. The Shiraz Challenge, this year presented by Shiraz SA for the seventh time, serves as a trustworthy compass for consumers when wanting to buy SA’s top Shiraz.

36SHIRAZ-BASED

BLENDS

207 ENTRIESIN TOTAL

2019 Shiraz SA Challenge Top 12 wines

Babylonstoren Shiraz 2017

Winemaker: Klaas Stoffberg

Wine origin: Simonsberg, Paarl

Alc: 14.2 vol % RS: 4.1 g/ℓTA: 6.4 g/ℓpH: 3.48

Tasting notes:This deep ruby red has a fruit driven bouquet with cool cassis and pencil shavings on the nose with aromatic layers of spiciness and black pepper. On the palate it displays cherry, soft prune and black current flavours. Elegant, velvety mouth-feel and a long, lingering finish.

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Bellingham The Bernard Series Basket Press Syrah 2016

Winemaker: Richard Duckitt

Wine origin: Coastal Region


Tasting notes:A powerful aromatic wine that is assertive yet delicate and refined. With ample cracked black and white pepper spice and hints of rich dark chocolate against a substantial red berry fruit foundation, tinged with subtle floral suggestions of violets and dried indigenous fynbos. A generously structured wine with ripe tannins.

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Driehoek Shiraz2016

Winemaker: David Nieuwoudt

Wine origin: Cederberg


Tasting notes:An elegant Shiraz with a complex nose of cherries, black pepper and a hint of violets. Smooth ripe tannins leave a silky sensation on the palate. 15 months in oak shows good integration.

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Driehoek Shiraz 2017

Winemaker: David Nieuwoudt

Wine origin: Cederberg


Tasting notes:An elegant Shiraz with a complex nose of cherries, black pepper and a hint of violets. Smooth ripe tannins leave a silky sensation on the palate. 15 months in oak shows good integration.

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Flagstone Dark Horse Shiraz 2015

Winemaker: Gerhard Swart

Wine origin: Western Cape


Tasting notes:The wine has a dark, rich, plummy colour going over to a lively ruby red rim. The nose is a complex combination of white pepper, cigar box, mint and a concentration of dark fruit, supported by subtle spicy undertones. The complexity on the nose flows over to the palate. The wine is big and round on entry with silky smooth tannins that show well even though the wine is still young. Nice fruit on the back palate combined with a well-balanced acidity is responsible for a lingering finish and rounds off

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KWV Cathedral Shiraz 2016

Winemaker: Wim Truter

Wine origin: Western Cape


Tasting notes:This wine shows lifted aromas of cloves, dark cherries and aniseed with layers of sweet fruit and plums. The palate is concentrated, with an elegant tannin structure and a well-rounded, lingering finish.

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Neethlingshof Shiraz 2015

Winemaker: De Wet Viljoen

Wine origin: Stellenbosch


Tasting notes:The wine has abundant aromas of red berries, smoke, spice and leather. It is a full-bodied, rich, soft and succulent wine, packed with red berry flavours. Elegant tannins make for an accessible and enjoyable wine that lingers on the palate.

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Quoin Rock Shiraz 2015

Winemaker: Jacques Maree

Wine origin: Simonsberg, Stellenbosch


Tasting notes:A perfectly balanced wine expressing characters of jasmine, pepper-spice, Melba toast and sweet vanilla, with beautiful oak and tannin integration.

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Rhebokskloof Black Marble Hill Syrah 2016

Winemaker: Rolanie Lotz

Wine origin: Paarl


Tasting notes:With dark plum aromas, aromatic spice and black pepper nuances from the oaking, this wine confidently reflects bold and generous Shiraz styling. Smooth-textured and with juicy palate appeal.

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Stellenview Kruger Family Reserve Shiraz 2016

Winemaker: Monique Fourie

Wine origin: Stellenbosch


Tasting notes:The wine has a dark plummy hue and on the nose liquorice with some white pepper spice and a savoury aroma. The palate is fruity with firm tannins adding some weight with red fruit on the finish. The wine shows good balance and elegance.

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Strandveld First Sighting Shiraz 2017

Winemaker: Conrad Vlok

Wine origin: Elim Cape Agulhas


Tasting notes:Spicy white pepper and mocha aromas layered with vibrant berry fruit, delicate floral notes and a touch of fynbos. Juicy red and black berry flavours with savoury tannins with a long spicy finish.

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Wellington La Cave Shiraz 2017

Winemaker: Francois van Niekerk

Wine origin: Wellington


Tasting notes:Ripe red plum, cinnamon and blackberry with layers of sweet fruit and cloves. The oak is well balanced with full, firm and accessible tannins. A wine with depth, complexity and balance.

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Clone/s

Hectares

Planting date

Rootstock

Irrigation system

Row direction

Row width X Planting width (m)

Trellising system

Soil formation (e.g. Oakleaf)

Potential (1=very low, 10=very high)Drainage (1=very low, 10=very high)

Aspect (e.g. North facing)Position in landscape (e.g. foothills)

Proximity to the ocean (km)

Altitude (metres)

Mean temperature for month of ripering

Mean annual rainfall (mm)

Leaf break

Area of leaf break

Suckering

Crop control

Tipping & topping

Shoot positioning

Block information


Viticulture details

SH22, SH9, SH470 S1, 9 & 21 SH9 SH21AL, SH9C, SH22 SH1C

16 2 12.1 5 1.61

2003 - 2006 2006 1998 2004 - 2014 2002

101-14Mgt, R110, US8 - 7

R99 & R110 R99 R110, Rug140 R99

Drip Micro Drip Drip Drip

E/W, NE/SW E/W N/S Various N/W

1.2 x 3 3 x 1.3 2.8 x 1.5 Various 2.7 x 1.5

Double Wire Perold Perold Perold 5-7 wire vertical shoot pos

Perold

Duplex soil Koffieklip gravel on

clay

Gravel/Koffieklip

Oakleaf, Red/yellow sandy loam

Weathered shale, sandstone & rich red

deep soils

Tukulu (derived from granite)

4 3 - 5 7 Vary from 3 - 7 8

5 - Drainage installed No 8 Vary from 3 - 7 10

SE SW N Varies from SW to E N

On top of hills On slope Lower foothills Mostly foothills Foothills

7 - 10 km 60 km 50 km Closest 25 km Furthest 150 km 80 km

65 - 100 m 900 m 112 m Varies from 100 - 300 m 95 m

Climate

March 20.1°C32 - 34°

20° diff. between night & day

34°C

W/ton - fiercely hot summers, extemely cold

winters; Robertson - warm dry inland climate; Elgin - maritime climate

28 - 32°C

450 mm 700 - 800 mm 500 mmVaries from 250 mm

(Ashton) to 700 mm(Elgin)

410 mm

Yes Yes Yes Yes Yes

Morning sun side Morning sun side Both sides Morning sun side

Morning sun side Morning sun side

2 Shoots per spur 2 Shoots per spur 3 Shoots per spur 2 Shoots per spur 2 Shoots per spurRemove green bunches

at veraison; remove bunches on weak

shoots

Remove green bunches at veraison; remove bunches on

weak shoots

1 bunch per shoot

Remove green bunches at veraison; remove

bunches on weak shoots

Remove green bunches at veraison;remove bunches on

weak shoots

1 Topping Regular tipping Regular tipping Tipping and 1 topping Regular tipping

VSP VSP Sprawling VSP & Sprawl VSP

Terrain

Soil

Canopy management

Empty blocks represent information omitted by wineries.

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1.2 x 3 3 x 1.3 2.8 x 1.5 Various 2.7 x 1.5

Perold

1

Remove green bunches at veraison; remove bunches on

weak shoots

Block information

S1, 9 & 21 SH22 SH1

2 3.5 7.86

2006 2001 2001

R99 & R110 101 - 14Mgt R110

Micro Drip Drip

E/W N/S NE/SW

3 x 1.3 2.5 x 1.5 2.5 x 1.2

Perold 7 Wire Perold Hedge

Soil

Gravel/Koffieklip Tukulu Longlands

3 - 5 7 2

No 7 2 - 4

Terrain

SW W

On slope Foothills

60 km 20 km 40 km

900 m 400 m

SH22, SH470, SH1

2.6, 2.7, 5.3

2002, 2008, 2003

R99, R110, R110

None, drip, drip

NW/SE, E/W, NW/SE

2.4 x 1.2, 2.4 x 1.5, 2.7 x 2

VSP, Sprawl, VSP

Granite gravel over saprolite x 2, Deep granite fine gravel

3, 3, 4

7, 7, 8,

SE, W, NECrest, Midslope, mid/footslope

45 km, 57 km, 20 km

550 m, 185 m, 140 m 170 - 200 m

Climate

32 - 34° 20° diff. between night

& day20°C 28 - 38°C

700 - 800 mm 650 mm 560 mm

Yes Yes Yes Yes

Morning sun side Both sides

2 Shoots per spur 2 Shoots per spur 2 & 3 Shoots per spurRemove green bunches

at veraison; remove bunches on weak

shoots



Remove bunches on weak shoots

Regular tipping 2 Toppings 1 Topping 1 Topping

VSP VSP VSP & Sprawl VSP

Canopy management

SH1, SH22, SH21

6.5

1999, 2001

R99, R110

Drip

N/S

2.7 x 1.5

VSP

Tukulu, Oakleaf

9

8

SE

Foothills

17 km and 6 km

200 m

28°C

450 mm

Yes

1 Topping

VSP

Morning sun side

2 Shoots per spur



SH99

4.11

2001

R110

Drip

SE/NW

2.5 x 1.8

Oakleaf

8

8

NW

Foothills

16 km

150 m

25°C

720 mm

Yes

Morning sun side

2 Shoots per spur

3 Toppings

VSP


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VSP 6 wiredouble ext.


Winemaking details

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Grape detail

WO Cape South Coast Cederberg Wellington West. Cape Paarl

Harvest date Mid March 28/02/2017Mid Feb -

end March10/02/2016

°Balling 23.5 - 25°B 25 - 26°B 26°B 27°B 26°B

pH 3.4 3.75 3.6 3.61 3.78

TA g/ℓ 8 5 6.8 5.14 4.47

Sorting No Bunch (in vineyard) No Berry Bunch

Vinification detail

Pectinolytic enzyme added Yes Yes No Yes Yes

Cold maceration None 2 days 3 days 3 - 4 days 24 hrs

Any bleeding done No 10% 20% No No

Fermentation Commercial yeast used

Commercial yeast used




Yeast D245, D2056, RX60 D254 NT116 Various D254

Whole bunch fermentation No No No No No

Tank type St. Steel St. Steel St. Steel Open Top Open TopSt. Steel

Open Top

Fermentation temperature 22 - 24°C 24 - 28°C 26°C 24 - 27°C 20 - 28°C

Pump-overs / punch down P/overs Both Both P/downs P/overs

Intervals 2 / dailyPO every 4 hrs, PD x 3 after peak

Every 4 hrs4 - 5 act ferm. 2 - 3end ferm.

3 / daily

Days on skins 21 days 20 days 14 days 14 days 14 days

MLF tank or barrel Tank, complete in barrel

50% Tank, 50% Barrel

Barrel Barrel Tank

MLF spontaneous or inoculated Inoculated Inoculated Spontaneous Inoculated Inoculated

Comm. MLF culture name Laffort 450 Preac. CHR Hansen N/A Viniflora CH16 Lallemand VP41


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Grape detail

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CederbergSimonsberg Stellenbosch Western Cape

Coastal Stellenbosch Darling Stellenbosch Stellenbosch

Simonsberg Paarl

23/03/201626/02 -

2/3/201522 - 25/02/2016

22/02/2016 & 3/3/2016 - S/Bosch, 11/2/2016 - Darling

5/3/2015 9/3/2016 7/3/2017

25 - 26°B 24.5 - 26°B 25°B 25.5°B - 23.3°B 28°B 25.4°B 25.5°B

3.7 3.65 - 3.70 3.48 3.55; 3.7 3.72 3.62 3.46

5.2 5.18 7.45 6; 5.3 5.78 6.7 5.97

Bunch (in vineyard) Yes 50% Roller sorting No Yes Yes

Yes No Yes Yes Yes No Yes

2 days None 2 days 24 hrs None 2 days 24 hrs

10% No No No No 2% No








D254 D80 L2056RX60, Vin of Ferm

Grand Cru, NDA21, Q7

F15 WE372

No No No No No No No

St. Steel Open Top St. Steel St. Steel St. Steel St. Steel St. Steel

24 - 28°C 25°C 24 - 25°C 26 - 28°C 28°C 19°C 26 - 28°C

Both P/downs P/overs P/overs Rotational tanks Both

PO every 4 hrs, PD x 3 after peak

4 / daily Every 3 - 4 hrs4 / daily

(6 hr intervals)

Rotate 4/daily 2 P/overs during

fermentationEvery 6 hrs

4 / daily3 hrs apart

20 days 16 - 21 days 6 days 6 days 8 days 10 days 22 days

50% Tank, 50% Barrel

Tank Barrel Barrel Tank Barrel Barrel

Inoculated Inoculated Inoculated Spontaneous Spontaneous Inoculated Inoculated

CHR HansenLallemand One Step

AlphaN/A N/A

Laffort B16 Std Lactoenos

PN4

Vinification detail


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2019 Shiraz SA Challenge Top 12

Winemaking details (continued)

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Maturation detail

Barrel Barrel Barrel Barrel Barrel

Oak origin FO FO FO 12% FO 88% AO FO

Blend %15% 1st fill,

25% 2nd fill, 25% 3rd fill, 35% older

50% 1st fill, 40% 2nd fill, 10% 3rd fill

100% 1st fill38% 1st fill, 35% 2nd fill, 27% 3rd fill

100% 1st fill

Barrel size 300 ℓ, 500 ℓ, Flex Cube

225 ℓ 300 ℓ, 500 ℓ, 700 ℓ 225 ℓ 300 ℓ

Toasting M - ML M M M M

Barrel rackings (incl. MLF) 2 1 After MLF 2 1

Finings in barrel Yes No No Yes No

Months in barrel 12 - 18 mths 15 mths 18 mths 20 mths 24 mths

Bottling detail

Finings prior to bottling No Yes Yes Yes No

Type of filtration Bulk Sheet Bulk Bulk Bulk

Filtration at bottling FW13 AF 13 Sheet 30AF / 70AF 110 Sheet Sheet Sterile AF110

Bottles produced 6 400 13 970 3 536

Cellar door price R 95.00 R 175.00 R 175.00 R 280.00 R 350.00

Cork / screw cap Screw cap Cork Cork Cork Cork


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Barrel Barrel Barrel Barrel Barrel Barrel Barrel

FO FO 85% FO 15% AO FO 85% FO 15% AO FO FO

50% 1st fill, 240%nd fill, 10% 3rd fill

56% 1st fill, 44% 2nd fill

35% 1st fill, 45% 2nd fill, 20% 3rd fill

40% 1st fill, 30% 2nd fill,

30% 1st fill, 70% 2nd & 3rd fill

1st & 2nd fill 1st, 2nd &

3rdfill

225 ℓ 225 ℓ 300 ℓ 300 ℓ 300 ℓ 300 ℓ 300 ℓ

M M L & M M M M M

1 Every 4 mths 1 After MLF 1 2 1 2

No No No No No No No

15 mths 21 mths 18 mths 14 mths 14 mths 18 mths 18 mths

Yes No No No No

Sheet Cross flow Cross flow Bulk Cross flow Sheet Bulk

30AF / 70AF Sheet AF70 1.2 m Sheet 0.65 mic Sheet 350 BECO Sheet Sheet 70

10 160 25 000 14 900 16 850 30 000

Cork Cork Screw cap Cork Cork Cork Cork

Maturation detail

Bottling detail


| 2 2

30% 3rdfill

R 175.00 R 130.00 R 270.00 R 105.00 R 180.00 R 265.00

2 3 | S H I R A Z 2 0 1 9

Proudly sponsored by:

Alvi’s Drift Albertus Viljoen Bismarck 2017Blend: 39% Shiraz, 23% Pinotage, 16% Cabernet Sauvignon, 9% Grenache, 6% Petit Verdot, 4% Durif, 3% Viognier.

Alc: 13.5 vol % | RS: 4.6 g/ℓ | TA: 5.8 g/ℓ | pH: 3.48

Tasting notes: This is an elegant but full-bodied wine, luxurious on the palate, exhibiting generous ripe dark berry and spicy pepper characters.

Babylonstoren Babel Red 2017Blend: 27% Shiraz, 23% Cabernet Sauvignon, 13.5% Malbec, 11.5% Petit Verdot, 9.5% Cabernet Franc 8.5% Merlot, 7% Pinotage.


Tasting notes: On the nose the wine displays pencil shavings and sweet tobacco with mulberry, cherries and dark chocolate. The palate is a balanced fusion of dark red berry and chocolate flavours with a soft mouth-feel and juicy, lingering finish.

Eikendal Charisma 2017Blend: 79% Shiraz, 16% Petit Verdot, 5% Sangiovese.


Tasting notes: The Shiraz (Rhône Valley) lends a tight, fresh structure with aromatic and seasoned undertones. Petit Verdot (Bordeaux) contributes a rich berry character and the Sangiovese, in true Italian style, adds fruity flavours with flair on the palate. The result is a bold, charming, seductive and ultimately elegant wine.

2019 Shiraz SA Challenge

TOP SHIRAZ BLENDS

Statistics provided by SAWIS

SHIRAZ OVERVIEW 2018TOTAL AREA UNDER VINES (hectares)

EXPORTS (total litres)

% SHIRAZ IN WINE REGIONNorthern Cape 0,6Klein Karoo 1,0Cape South Coast 3,5Worcester 4,6Olifants River 7,4Breedekloof 8,3Robertson 10,0Stellenbosch 20,7Swartland 21,6Paarl 22,4

AGE DISTRIBUTION (hectares)

GEOGRAPHIC DISTRIBUTION (hectares)

> 35 yr 33

31 - 35 yr 20

21 - 30 yr 1 182

16 - 20 yr 4 879

11 - 15 yr 1 444

4 - 10 yr 1 611

0 - 3 yr 328

hectares in 2018

DOMESTIC (before 2018 - 750 ml only | 2018 - total market)

4 446 461litres in 2018

9 4972009 2012 2015 2018

10 006 10 457 10 343 9 4979,9% 10,4% 10,5% 10,2%

TOTALHECTARES

NorthernCape

OlifantsRiver Swartland Klein

Karoo Paarl Robertson Stellenbosch Worcester Breede-kloof

Cape South Coast

9 497 61 702 2 048 97 2 123 953 1 964 433 784 333

0

1 000 000

2 000 000

3 000 000

4 000 000

5 000 000

2003 2006 2009 2012 2015 2018

Packaged Bulk Total Packaged Bulk Total Packaged Bulk Total

Finland 36 176 36 176 905 232 905 232 238 593 48 040 286 633

USA 192 978 192 978 758 942 758 942 967 788 120 490 1 088 278

Sweden 291 916 291 916 975 116 120 000 1 095 116 732 797 47 820 780 617

Canada 194 103 194 103 1 404 218 1 404 218 664 923 453 500 1 118 423

China 1 665 1 665 783 588 336 105 1 119 693 994 600 644 560 1 639 160

Denmark 209 621 47 808 257 429 1 284 637 622 595 1 907 232 1 044 172 358 140 1 402 312

Germany 282 618 48 000 330 618 1 188 208 585 760 1 773 968 1 069 899 1 045 320 2 115 219

United Kingdom 3 030 919 51 926 3 082 845 1 909 289 5 014 343 6 923 632 2 136 250 5 475 965 7 612 215

Total: all countries 4 708 428 295 494 5 003 922 12 133 572 7 330 178 19 463 750 11 167 331 9 926 755 21 094 086

Country2002 2012 2018

| 2 4

LATESTSHIRAZRESEARCH

We are passionate about advancing the wine industry, and paving the way for success by creating and sharing knowledge.

Original articles: See www.winetechscan.blogspot.com

To subscribe to the Winetech Scan (monthly e-mails containing summaries of the latest vine and wine research): Karien O’Kennedy | [email protected]

Article summaries: Lucinda Heyns & Karien O’Kennedy

2 5 | S H I R A Z 2 0 1 9

AIM OF THE STUDYIn this project researchers wanted to determine what the effects of a single heat event, as well as cumulative effects of a number of heat events are on Shiraz berry composition and tannins.

PROJECT LAYOUTIn order to control the environment, the experiment was done in a greenhouse on potted Shiraz vines. To simulate a heat event, temperatures were increased by 6°C while fruit and canopy light exposure remained unchanged. The following treatments were applied:• Control (C)• Heat event at the end of fruit set (HE1)• Heat event prior to veraison (HE2)• Heat events at both end of fruit set and veraison

(HE1&2)

Temperature inside the greenhouse was affected by outdoor temperatures. During HE1, maximum temperatures inside the greenhouse reached 45°C while reaching 40°C at HE2. Berries were regularly sampled from fruit set to maturity, where primary and secondary metabolites as well as tannins were analysed.

MAIN RESULTS• Photosynthesis was significantly decreased for the

heated vines during HE1 where maximum tempera-ture reached 45°C, affecting both berry weight and titratable acidity.

• Shiraz showed an elastic response to HE1. Skin tannin was mostly affected short after the heat event, along with seed tannin, but by maturity these differences were no longer evident.

• HE2 had no effect on photosynthesis and less direct impact on berry composition, metabolites or tannins.

• Some primary metabolites were affected by either HE1 or HE2 such as valine, leucine, pyruvic and lactic acids.

Two heat events (HE1&2) showed increased malic acid by harvest and delayed the onset of veraison. However the phenolic profile and sugar at harvest were similar to controls.

SIGNIFICANCE OF THE STUDYThe reality of climate change means that more frequent, extreme events such as heatwaves can occur. This research indicated that well-irrigated Shiraz grapevines showed that they could adapt to a short-term heat stress of 45°C during berry development and remain unaffected at a temperature just above 40°C.

REFERENCEGouot, J. C., Smith, J., Holzapfel, B., & Barril, C. (2019). Single and cumulative effects of whole-vine heat events on Shiraz berry composition. OENO One, 53(2).

https://doi.org/10.20870/oeno-one.2019.53.2.2392

Latest Shiraz research

Effects of heat events on Shiraz berry compositionArticle summary | Lucinda Heyns (Winetech)

Climate change

40 - 45°C

| 2 6

AIM OF THE STUDY In this project, researchers wanted to evaluate the effects of late pruning and increased temperatures on the development and fruit composition of Shiraz.

PROJECT LAYOUT • Shiraz vines in the Barossa valley were used for the

three year trial.

• One group of vines was exposed to elevated tempera-tures and the other to ambient temperatures.

• Within each temperature regime, three pruning strate-gies were implemented:

Control - Conventional winter pruning

Budbreak - Vines pruned at budbreak

2-3 leaves - Vines pruned once 2-3 leaves unfolded

MAIN RESULTS• Late pruning delayed phenology from budbreak to

veraison and delayed harvest in four out of six cases. The largest delay was 17 days in unheated vines pruned when two to three leaves had emerged.

• Late pruning delayed the harvest by shifting the onset and rate of ripening.

• Heating advanced phenology at flowering and verai-son but did not hasten ripening from veraison to harvest. Heating had only a minor effect on winter pruned vines.

• Pruning weights were unaffected by late pruning and were increased by heating.

• Yield was increased in only one season by late pruning and heating, but yield remained unchanged for the pooled three-year data.


How late pruning affects Shiraz development and berry compositionArticle summary | Lucinda Heyns (Winetech)

• There were interactive effects of heating and pruning on pH and TA depending on whether late-pruned vines were unheated or heated.

• Late pruning maintained the anthocyanin-to-sugar ratio, which decreased with heating in two seasons.

• There was an interaction between the timing of prun-ing and heating, whereby late pruning enhanced the berry tannin-to-sugar ratio in heated but not in unheated control vines.

• The delay in ripening (TSS) of late-pruned vines was greater when seasons were warmer close to harvest. Heating did not affect pH over the three seasons.

• In addition to heating effects on reducing berry colour, the anthocyanin-to-TSS ratio was negatively correlated with yield in 2013 to 2014, but not in 2014 to 2015.

SIGNIFICANCE OF THE STUDYAs temperatures are rising, harvests are becoming more compressed. Strategies such as late pruning need to be investigated to determine if it can be implemented to mitigate the effect of warmer summers. This study concluded that late pruning can effectively delay development of Shiraz berries under conditions found in the Barossa Valley, while having neutral effects on yield. Therefore, late pruning may help to counteract some of the effects of warming on oenologically important berry properties.

REFERENCEMartin Moran, Paul Petrie and Victor Sadras. Effects of Late Pruning and Elevated Temperature on Phenology, Yield Components, and Berry Traits in Shiraz. Am. J. Enol. Vitic. 70:1 (2019), pp. 9-18.

http://www.ajevonline.org/content/70/1/9

2 7 | S H I R A Z 2 0 1 9

AIM OF THE STUDY In this project, researchers wanted to evaluate the effects of late pruning and increased temperatures on the development and fruit composition of Shiraz.

PROJECT LAYOUT • Shiraz vines in the Barossa valley were used for the

three year trial.

• One group of vines was exposed to elevated tempera-tures and the other to ambient temperatures.

• Within each temperature regime, three pruning strate-gies were implemented:

Control - Conventional winter pruning

Budbreak - Vines pruned at budbreak

2-3 leaves - Vines pruned once 2-3 leaves unfolded

MAIN RESULTS• Late pruning delayed phenology from budbreak to

veraison and delayed harvest in four out of six cases. The largest delay was 17 days in unheated vines pruned when two to three leaves had emerged.

• Late pruning delayed the harvest by shifting the onset and rate of ripening.

• Heating advanced phenology at flowering and verai-son but did not hasten ripening from veraison to harvest. Heating had only a minor effect on winter pruned vines.

• Pruning weights were unaffected by late pruning and were increased by heating.

• Yield was increased in only one season by late pruning and heating, but yield remained unchanged for the pooled three-year data.

• There were interactive effects of heating and pruning on pH and TA depending on whether late-pruned vines were unheated or heated.

• Late pruning maintained the anthocyanin-to-sugar ratio, which decreased with heating in two seasons.

• There was an interaction between the timing of prun-ing and heating, whereby late pruning enhanced the berry tannin-to-sugar ratio in heated but not in unheated control vines.

• The delay in ripening (TSS) of late-pruned vines was greater when seasons were warmer close to harvest. Heating did not affect pH over the three seasons.

• In addition to heating effects on reducing berry colour, the anthocyanin-to-TSS ratio was negatively correlated with yield in 2013 to 2014, but not in 2014 to 2015.

SIGNIFICANCE OF THE STUDYAs temperatures are rising, harvests are becoming more compressed. Strategies such as late pruning need to be investigated to determine if it can be implemented to mitigate the effect of warmer summers. This study concluded that late pruning can effectively delay development of Shiraz berries under conditions found in the Barossa Valley, while having neutral effects on yield. Therefore, late pruning may help to counteract some of the effects of warming on oenologically important berry properties.

REFERENCEMartin Moran, Paul Petrie and Victor Sadras. Effects of Late Pruning and Elevated Temperature on Phenology, Yield Components, and Berry Traits in Shiraz. Am. J. Enol. Vitic. 70:1 (2019), pp. 9-18.

http://www.ajevonline.org/content/70/1/9

| 2 8

Late pruning delayed phenology from budbreak to veraison, and delayed harvest in four out of six cases.

Australian researchers discovered that grape berries “breathe” and that they shrivel and die when they lack oxygen during ripening. Factors such as water stress or high temperatures can lead to oxygen shortages for berries. One of the discoveries was that Shiraz berries breathe oxygen differently to Chardonnay and can explain why Shiraz is more susceptible to berry shrivel. This new knowledge on how grapes take up oxygen provides the basis for further research into berry quality and cultivar selection for adapting viticulture to a warming climate.

AIM OF THE STUDYBerry cell death and subsequent berry shrivel has implications with regards to yield loss as well as berry and wine quality. Berry shrivel leads to concentrated sugars and higher alcohols along with changes in the biochemistry within the berry. Numerous studies have focused on this phenomenon but recent findings shed new light on the mechanism behind berry cell death.

A group of Australian researchers recently tested the hypothesis that cell death was associated with oxygen starvation (hypoxia) in the berry tissue. This theory was based on the observation that cell death increased at higher temperatures. Oxygen is essential for living cells and their normal respiration, which also depends on temperature.

MAIN RESULTSA large gradient of oxygen concentration across the skin indicated that the skin did not allow for much oxygen diffusion, which shifted the researcher’s focus to the tiny gas permeable pores on the pedicel (grape berry stem). These pores are called lenticels and their density on the pedicel varies between varieties. Shiraz has a lower surface area of these pores compared to Chardonnay and possibly indicates that oxygen uptake in Shiraz is restricted.

The research also indicated that air spaces exist within the berry and these air spaces are connected to the pedicel. Most oxygen diffusion also occurred via the pedicel lenticels. When the lenticels to Chardonnay berries were blocked, ethanol concentrations increased inside the berries, indicating that fermentation occurred within the berry due to oxygen starvation.

This proved that lenticels on the pedicel are an important pathway for oxygen uptake into the berry. Blocking or restricting these gas permeable structures can lead to decreased oxygen supply in the berry mesocarp.

High respiratory demand in the berry can also create an oxygen deficiency. The seeds contributed substantially to berry respiration around veraison but decreased to a negligible demand late in ripening.


Grapes breathe!Article summary | Lucinda Heyns (Winetech)

HOW DOES THIS RELATE TO ENVIRON-MENTAL FACTORS?Ambient temperature and water stress modulate cell death and berry shrivel, which is why researchers then investigated how water stress and elevated temperature affect Shiraz berry cell death and internal oxygen status.

Results indicated that Shiraz berry cell death was correlated with low oxygen concentration in the mesocarp and smaller air spaces within the berry. This was perhaps induced by stress, which could potentially restrict the diffusion of oxygen into the berry, leading to hypoxia and cell death. The progression of cell death during berry ripening correlated with mean berry internal oxygen concentration across all growing conditions. Water stress decreased Shiraz berry internal oxygen concentration and increased ethanol accumulation and cell death.

SIGNIFICANCE OF THE STUDYThis study proved that cell death, and by implication berry shrivel, are strongly linked to oxygen supply and demand. Potentially any stress that influences oxidative processes, including treatments that can cause oxidative stress in the berry, berry respiration or anatomy, will likely impact on cell death. Cultivars are adapted

differently and their ability to take up oxygen differs.

This new knowledge on how grapes take up oxygen provides the basis for further research into berry quality and cultivar selection for adapting viticulture to a warming climate.

REFERENCEZeyu Xiao, Siyang Liao, Suzy Y. Rogiers, Victor O. Sadras and Stephen D. Tyerman. Are berries suffocating to death under high temperature and water stress?

http://winetitles.com.au/are-berries-suffocating-to-death-under-high-temperature-and-water-stress

2 9 | S H I R A Z 2 0 1 9

Australian researchers discovered that grape berries “breathe” and that they shrivel and die when they lack oxygen during ripening. Factors such as water stress or high temperatures can lead to oxygen shortages for berries. One of the discoveries was that Shiraz berries breathe oxygen differently to Chardonnay and can explain why Shiraz is more susceptible to berry shrivel. This new knowledge on how grapes take up oxygen provides the basis for further research into berry quality and cultivar selection for adapting viticulture to a warming climate.

AIM OF THE STUDYBerry cell death and subsequent berry shrivel has implications with regards to yield loss as well as berry and wine quality. Berry shrivel leads to concentrated sugars and higher alcohols along with changes in the biochemistry within the berry. Numerous studies have focused on this phenomenon but recent findings shed new light on the mechanism behind berry cell death.

A group of Australian researchers recently tested the hypothesis that cell death was associated with oxygen starvation (hypoxia) in the berry tissue. This theory was based on the observation that cell death increased at higher temperatures. Oxygen is essential for living cells and their normal respiration, which also depends on temperature.

MAIN RESULTSA large gradient of oxygen concentration across the skin indicated that the skin did not allow for much oxygen diffusion, which shifted the researcher’s focus to the tiny gas permeable pores on the pedicel (grape berry stem). These pores are called lenticels and their density on the pedicel varies between varieties. Shiraz has a lower surface area of these pores compared to Chardonnay and possibly indicates that oxygen uptake in Shiraz is restricted.

The research also indicated that air spaces exist within the berry and these air spaces are connected to the pedicel. Most oxygen diffusion also occurred via the pedicel lenticels. When the lenticels to Chardonnay berries were blocked, ethanol concentrations increased inside the berries, indicating that fermentation occurred within the berry due to oxygen starvation.

This proved that lenticels on the pedicel are an important pathway for oxygen uptake into the berry. Blocking or restricting these gas permeable structures can lead to decreased oxygen supply in the berry mesocarp.

High respiratory demand in the berry can also create an oxygen deficiency. The seeds contributed substantially to berry respiration around veraison but decreased to a negligible demand late in ripening.

HOW DOES THIS RELATE TO ENVIRON-MENTAL FACTORS?Ambient temperature and water stress modulate cell death and berry shrivel, which is why researchers then investigated how water stress and elevated temperature affect Shiraz berry cell death and internal oxygen status.

Results indicated that Shiraz berry cell death was correlated with low oxygen concentration in the mesocarp and smaller air spaces within the berry. This was perhaps induced by stress, which could potentially restrict the diffusion of oxygen into the berry, leading to hypoxia and cell death. The progression of cell death during berry ripening correlated with mean berry internal oxygen concentration across all growing conditions. Water stress decreased Shiraz berry internal oxygen concentration and increased ethanol accumulation and cell death.

SIGNIFICANCE OF THE STUDYThis study proved that cell death, and by implication berry shrivel, are strongly linked to oxygen supply and demand. Potentially any stress that influences oxidative processes, including treatments that can cause oxidative stress in the berry, berry respiration or anatomy, will likely impact on cell death. Cultivars are adapted

differently and their ability to take up oxygen differs.

This new knowledge on how grapes take up oxygen provides the basis for further research into berry quality and cultivar selection for adapting viticulture to a warming climate.

REFERENCEZeyu Xiao, Siyang Liao, Suzy Y. Rogiers, Victor O. Sadras and Stephen D. Tyerman. Are berries suffocating to death under high temperature and water stress?

http://winetitles.com.au/are-berries-suffocating-to-death-under-high-temperature-and-water-stress

| 3 0

Water stress decreased Shiraz berry internal oxygen concentration and increased ethanol accumulation

and cell death.

This study aimed to determine the chemical and sensory effects of co-fermentation and post MLF blending on Shiraz with selected Rhône white cultivars.

AIM OF THE STUDYThe aim of this study was to determine the chemical and sensory effects of co-fermentation and post malolactic fermentation (MLF) blending of Shiraz (Syrah) with selected Rhône white cultivars. Co-fermentation of Shiraz is a traditional practice and in the Côte Rôtie appellation of the Rhône for instance, co-fermentation of Shiraz with up to 20% of Viognier is permitted. One of the aims of co-fermentation is to promote long term colour stability through co-pigmentation. Co- pigmentation is the formation of an interaction (or stacking) between flavonols and anthocyanins to form polymeric pigments. Polymeric pigments are more stable than monomeric anthocyanin during bottle ageing. Some white cultivars, such as Viognier, is reportedly richer in flavonols and co-fermentation could therefore theoretically increase colour stability. This is not necessarily always the case as certain studies have proved.

Two additional aims of co-fermentation is to increase acidity and aroma intensity of Shiraz wines. Co-fermentation can however be difficult to manage logistically since the two cultivars to be co-fermented do not necessarily ripen at the same time. Blending of final wines after MLF provides an easier alternative and its efficacy is evaluated in this study.

PROJECT LAYOUT• Research was conducted in California and most of the

grapes came from the Paso Robles area.

• Marsanne and Roussanne grapes were harvested on 12 September 2016 and kept in cold storage (5°C) until processing.

• Shiraz, Viognier, Picpoul and Grenache blanc grapes were harvested on 19 September 2016.

• For the co-fermentation six treatments were carried out in triplicate: Shiraz control (SY) and SY plus 10% Viognier (VG), Marsanne (MR), Rousanne (RS), Picpoul (PC) or Grenache blanc (GB) solids (after pressing). The reason for the pressing is to minimise the dilution effect white grape pulp can have on final wine colour.

• White grape solids were incorporate in the SY must with a gentle 30 seconds punch down. Sulphur dioxide (SO2), tartaric acid and diammonium phosphate (DAP) were also added.

• Fermentation was conducted by EC 1118 between 19 and 27°C in 60 L food grade plastic containers.

• After three days a Lactobacillus plantarum MLF starter culture (ML Prime) was added.

• Fermentations received two punch downs of one minute each a day and total maceration time was 8 days.

• For the post-MLF blending a portion of juice from each white cultivar was settled with 60 g/hL bentonite (Microcol CLG).

• Alcoholic fermentation was conducted between 12 and 22°C. MLF was induced three days after crushing with the same MLF culture as the co-ferments.

• SY wine was prepared the same as the control co-ferment wines and blending of this component and the white post MLF wines (10% by volume) was conducted in 20 L carboys in December 2016.

• All wines were sulphured and bottled in January 2017.

• The following analyses were conducted: basic wine analysis, spectrophotometric analysis and sensory analysis (descriptive analysis by a trained panel).

MAIN RESULTS• The treatments had very little effect on the basic

chemistry of the wines. Only notable differences were the alcohol levels of three post MLF blended wines being higher than the rest: SY-MR, SY-RS and SY-PC.

• Post MLF blended wines had higher anthocyanin glucosides, acylated anthocyanins and flavonols than co-fermented wines. This was still lower than the Shiraz control wines.

• After 14 months of bottle ageing the major contribu-tors to total pigment concentration of all wines were still the anthocyanin glucosides and acylated anthocya-nins. Anthocyanin-derived pigments and polymeric pigments accounted only for 10 and 7% respectively.

• Tannin concentrations were slightly higher in the co-fermented SY-VG, SY-RS and SY-MR wines, but in general the tannin concentrations in these wines were very low due to the small scale experimental design.

• The co-fermented SY-VG wines were perceived as higher in citrus and cherry aromas than the control SY wine.

• The SY-VG post MLF blended wine was perceived as higher in black fruit and cherry aromas than the control wine.

• There were relatively little sensory differences between the rest of the wines. In both types of treatments the control wines (SY only) received the lowest sensory ratings for each attribute.

• SY-VG post MLF received the highest sensory rating.

SIGNIFICANCE OF THE STUDYThis study indicated the possibility of post MLF blending instead of co-fermentation as a viable option to improve the colour and aromatics of Shiraz wines. Blending of wines is logistically easier to manage than co-fermentation. The study also found Viognier to be the better blending option compared to the other traditional Rhône cultivars tested. The limitations of the study, like most scientific studies, is that it was done on small scale under specific conditions. Only seven of the 11 treatments were also sensory analysed due to time and logistic constraints. Winemakers are encouraged to experiment comparing co-fermentation and blending.

REFERENCEL.F. Casassa, P.F.W. Mawdsley, E. Stoffel, P. Williams and J.C. Dodson Peterson (2019). Chemical and sensory effects of cofermentation and post-malolactic fermentation blending of Syrah with selected Rhône white cultivars. Australian Journal of Grape and Wine Research.http://doi.org/10.1111/ajgw.12413

3 1 | S H I R A Z 2 0 1 9


Comparing co-fermentation with after MLF blending of Shiraz and various white Rhône cultivarsArticle summary | Karien O’Kennedy (Winetech)

AIM OF THE STUDYThe aim of this study was to determine the chemical and sensory effects of co-fermentation and post malolactic fermentation (MLF) blending of Shiraz (Syrah) with selected Rhône white cultivars. Co-fermentation of Shiraz is a traditional practice and in the Côte Rôtie appellation of the Rhône for instance, co-fermentation of Shiraz with up to 20% of Viognier is permitted. One of the aims of co-fermentation is to promote long term colour stability through co-pigmentation. Co- pigmentation is the formation of an interaction (or stacking) between flavonols and anthocyanins to form polymeric pigments. Polymeric pigments are more stable than monomeric anthocyanin during bottle ageing. Some white cultivars, such as Viognier, is reportedly richer in flavonols and co-fermentation could therefore theoretically increase colour stability. This is not necessarily always the case as certain studies have proved.

Two additional aims of co-fermentation is to increase acidity and aroma intensity of Shiraz wines. Co-fermentation can however be difficult to manage logistically since the two cultivars to be co-fermented do not necessarily ripen at the same time. Blending of final wines after MLF provides an easier alternative and its efficacy is evaluated in this study.

PROJECT LAYOUT• Research was conducted in California and most of the

grapes came from the Paso Robles area.

• Marsanne and Roussanne grapes were harvested on 12 September 2016 and kept in cold storage (5°C) until processing.

• Shiraz, Viognier, Picpoul and Grenache blanc grapes were harvested on 19 September 2016.

• For the co-fermentation six treatments were carried out in triplicate: Shiraz control (SY) and SY plus 10% Viognier (VG), Marsanne (MR), Rousanne (RS), Picpoul (PC) or Grenache blanc (GB) solids (after pressing). The reason for the pressing is to minimise the dilution effect white grape pulp can have on final wine colour.

• White grape solids were incorporate in the SY must with a gentle 30 seconds punch down. Sulphur dioxide (SO2), tartaric acid and diammonium phosphate (DAP) were also added.

• Fermentation was conducted by EC 1118 between 19 and 27°C in 60 L food grade plastic containers.

• After three days a Lactobacillus plantarum MLF starter culture (ML Prime) was added.

• Fermentations received two punch downs of one minute each a day and total maceration time was 8 days.

• For the post-MLF blending a portion of juice from each white cultivar was settled with 60 g/hL bentonite (Microcol CLG).

• Alcoholic fermentation was conducted between 12 and 22°C. MLF was induced three days after crushing with the same MLF culture as the co-ferments.

• SY wine was prepared the same as the control co-ferment wines and blending of this component and the white post MLF wines (10% by volume) was conducted in 20 L carboys in December 2016.

• All wines were sulphured and bottled in January 2017.

• The following analyses were conducted: basic wine analysis, spectrophotometric analysis and sensory analysis (descriptive analysis by a trained panel).

MAIN RESULTS• The treatments had very little effect on the basic

chemistry of the wines. Only notable differences were the alcohol levels of three post MLF blended wines being higher than the rest: SY-MR, SY-RS and SY-PC.

• Post MLF blended wines had higher anthocyanin glucosides, acylated anthocyanins and flavonols than co-fermented wines. This was still lower than the Shiraz control wines.

• After 14 months of bottle ageing the major contribu-tors to total pigment concentration of all wines were still the anthocyanin glucosides and acylated anthocya-nins. Anthocyanin-derived pigments and polymeric pigments accounted only for 10 and 7% respectively.

• Tannin concentrations were slightly higher in the co-fermented SY-VG, SY-RS and SY-MR wines, but in general the tannin concentrations in these wines were very low due to the small scale experimental design.

• The co-fermented SY-VG wines were perceived as higher in citrus and cherry aromas than the control SY wine.

• The SY-VG post MLF blended wine was perceived as higher in black fruit and cherry aromas than the control wine.

• There were relatively little sensory differences between the rest of the wines. In both types of treatments the control wines (SY only) received the lowest sensory ratings for each attribute.

• SY-VG post MLF received the highest sensory rating.

SIGNIFICANCE OF THE STUDYThis study indicated the possibility of post MLF blending instead of co-fermentation as a viable option to improve the colour and aromatics of Shiraz wines. Blending of wines is logistically easier to manage than co-fermentation. The study also found Viognier to be the better blending option compared to the other traditional Rhône cultivars tested. The limitations of the study, like most scientific studies, is that it was done on small scale under specific conditions. Only seven of the 11 treatments were also sensory analysed due to time and logistic constraints. Winemakers are encouraged to experiment comparing co-fermentation and blending.

REFERENCEL.F. Casassa, P.F.W. Mawdsley, E. Stoffel, P. Williams and J.C. Dodson Peterson (2019). Chemical and sensory effects of cofermentation and post-malolactic fermentation blending of Syrah with selected Rhône white cultivars. Australian Journal of Grape and Wine Research.http://doi.org/10.1111/ajgw.12413

| 3 2

Co-fermented SY-VG wines:higher in citrus and cherry aromas

SY-VG post MLF blended wines:higher in blackfruit and cherry aromas

AIM OF THE STUDYThe aim of the study was to determine the effect of late-season Shiraz berry dehydration (berry shrivel) on the chemical and sensory properties of the resulting wine.

PROJECT LAYOUT• Shiraz grapes were harvested on 25 February 2016

from a commercial vineyard (8 – 10 t/ha) in New South Wales, Australia.

• Grape bunches were manually sorted into two groups: shrivelled and non-shrivelled. Grape bunches with 80% or more shrivelled berries were classified as shrivelled. The individual shrivelled berries in the non-shrivelled bunches were manually removed.

• 25 kg of grapes were fermented in triplicate for each

treatment in 100 L stainless steel tanks.

• pH was adjusted with tartaric acid to 3.6 three times during the winemaking process.

• Fermentation was conducted with EC 1118 between 24 and 28°C.

• The must was inoculated one day after the start of alcoholic fermentation with MLF culture: Enoferm Alpha.

• YAN was adjusted to 250 mg/L with DAP and Fermaid A after the onset of fermentation.

• The wine was pressed, cold stabilised and bottled.

• Various chemical analyses were conducted on the juice and wine.

• Descriptive sensory analysis was conducted by a trained panel two months after harvest.

MAIN RESULTS• Basic grape juice parameters were similar for shrivelled

and non-shrivelled berries.

• Wine made from shrivelled berries had 1% percentage alcohol more than wine made from non-shrivelled berries, despite initial Brix values being similar for the two treatments. It is hypothesized that it is probably due to raisin-like berries in the shrivelled grapes that remained intact after initial crushing, and only released their sugars during fermentation.

• Wine colour parameters indicated faster oxidative ageing for the shrivelled berries wine.

• Shrivelled berries wine had lower concentrations of fruity acetate esters.

• Berry shrivelling did not affect amino acid content and YAN.

• Massoia lactone (cooked and dry fruit) and γ-nonalactone (prune) concentrations were higher in wines made from shrivelled berries.

• Sensory analysis revealed wines from shrivelled berries to be more alcoholic and astringent, and higher in dark and stewed fruit aromas than wines from non-shrivelled berries.

• Wines from non-shrivelled berries had a higher perception of red fruit notes and acidity.

SIGNIFICANCE OF THE STUDYThe study indicated the influence that berry shrivel can have on wine chemical and sensory properties and underscores the importance of pre-fermentation sorting of grapes in order to ensure desired sensory outcomes.

REFERENCEHsiao-Chi Chou, Katja Šuklje, Guillaume Antalick, Leigh M. Schmidtke and John W. Blackman (2018). Late-season Shiraz berry dehydration that alters composition and sensory traits of wine. Journal of Agricultural and Food Chemistry 66 (29), 7750-7757. DOI: 10.1021/ acs.jafc.8b01646


The effect of berry shrivelling on Shiraz wine composition and sensory characteristicsArticle summary | Karien O’Kennedy (Winetech)

3 3 | S H I R A Z 2 0 1 9

AIM OF THE STUDYThe aim of the study was to determine the effect of late-season Shiraz berry dehydration (berry shrivel) on the chemical and sensory properties of the resulting wine.

PROJECT LAYOUT• Shiraz grapes were harvested on 25 February 2016

from a commercial vineyard (8 – 10 t/ha) in New South Wales, Australia.

• Grape bunches were manually sorted into two groups: shrivelled and non-shrivelled. Grape bunches with 80% or more shrivelled berries were classified as shrivelled. The individual shrivelled berries in the non-shrivelled bunches were manually removed.

• 25 kg of grapes were fermented in triplicate for each

treatment in 100 L stainless steel tanks.

• pH was adjusted with tartaric acid to 3.6 three times during the winemaking process.

• Fermentation was conducted with EC 1118 between 24 and 28°C.

• The must was inoculated one day after the start of alcoholic fermentation with MLF culture: Enoferm Alpha.

• YAN was adjusted to 250 mg/L with DAP and Fermaid A after the onset of fermentation.

• The wine was pressed, cold stabilised and bottled.

• Various chemical analyses were conducted on the juice and wine.

• Descriptive sensory analysis was conducted by a trained panel two months after harvest.

MAIN RESULTS• Basic grape juice parameters were similar for shrivelled

and non-shrivelled berries.

• Wine made from shrivelled berries had 1% percentage alcohol more than wine made from non-shrivelled berries, despite initial Brix values being similar for the two treatments. It is hypothesized that it is probably due to raisin-like berries in the shrivelled grapes that remained intact after initial crushing, and only released their sugars during fermentation.

• Wine colour parameters indicated faster oxidative ageing for the shrivelled berries wine.

• Shrivelled berries wine had lower concentrations of fruity acetate esters.

• Berry shrivelling did not affect amino acid content and YAN.

• Massoia lactone (cooked and dry fruit) and γ-nonalactone (prune) concentrations were higher in wines made from shrivelled berries.

• Sensory analysis revealed wines from shrivelled berries to be more alcoholic and astringent, and higher in dark and stewed fruit aromas than wines from non-shrivelled berries.

• Wines from non-shrivelled berries had a higher perception of red fruit notes and acidity.

SIGNIFICANCE OF THE STUDYThe study indicated the influence that berry shrivel can have on wine chemical and sensory properties and underscores the importance of pre-fermentation sorting of grapes in order to ensure desired sensory outcomes.

REFERENCEHsiao-Chi Chou, Katja Šuklje, Guillaume Antalick, Leigh M. Schmidtke and John W. Blackman (2018). Late-season Shiraz berry dehydration that alters composition and sensory traits of wine. Journal of Agricultural and Food Chemistry 66 (29), 7750-7757. DOI: 10.1021/ acs.jafc.8b01646

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• Vinventions SA - for their generous sponsorship of Shiraz SA. | www.vinventions.com

• Shiraz SA - Sandra Lotz for her contributions to this book. | [email protected] | www.shirazsa.co.za

• 2019 Shiraz SA Challenge Top 12 winners - for supplying details about their wines.

• SAWIS - for providing the 2018 statistics. | [email protected] | www.sawis.co.za

• Department of Viticulture and Oenology, Stellenbosch University – Dr Jeanne Brand for assisting in the Challenge judging process and for coordinating the sensory analysis of the winning wines. | [email protected] | www.sun.ac.za

• Winetech - for sponsoring the graphic design and printing of this book. Karien O’Kennedy for compiling all the information contained in this book. | [email protected] | www.winetech.co.za

• Stephany Baard Graphic Design - for the graphic design of the book. | [email protected]

• African SunMedia - for the printing of the book. | [email protected] | www.africansunmedia.co.za

• Copyright of images - Kevin Crouse (the Shiraz berry), late Prof Piet Goussard (the two images in the pruning article), Prof Alain Deloire (the shrivelling berry image), and the rest of the images from Shutterstock.

Acknowledgements

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