Ghost In The Machine Shiraz 750ml

The shiraz and malbec are sourced from our Estate in the Overberg and the grenache noir from Hemel-en-Aarde.

The shiraz and malbec are destemmed respectively. Grenache whole cluster carbonic fermentation in a closed tank under CO2. Must was kept cool for 5-7 days, after which tanks were warmed up and natural yeast carried out the fermentation. Pressed off the skins 31-33 days after completion of alcoholic fermentation using a traditional basket press. Natural malolactic fermentation took place in barrel. 20 months in oak. The wine was racked 3 times before bottling on 17 December 2020.

Cellar at a cool temperature for 5 years.

Food Pairing 

Ripe purple plum, white pepper, chocolate, spice and garden herbs on the nose introduces a rich palate of black fruit and silky smooth tannin.

Rump steak, cooked to perfection on the braai. Try it with braised duck, shallots and porcini mushrooms. Also an excellent partner to rich pastas and nutty cheeses.