Winery Southbound - Shiraz

Winery SouthboundShiraz

The Shiraz of Winery Southbound is a wine from the region of Western Cape.
This wine generally goes well with
The Shiraz of the Winery Southbound is in the top 0 of wines of Western Cape.

Details and technical informations about Winery Southbound's Shiraz.

Grape varieties
Region/Great wine region
Style of wine
Allergens
Contains sulfites

Discover the grape variety: Négret pounjut

Light, simple fruity reds with a lightly coloured light ruby robe, silky tannins and an airy palate with moderate acidity, showing undemonstrative aromas of red fruits. Discreet, rustic profile. Almost extinct, preserved in INRAE varietal collections for its heritage value, bearing witness to the pre-phylloxera ampelographic diversity of the South-West. Rare French black grape, formerly grown in the South-West.

Informations about the Winery Southbound

The winery offers 7 different wines.
Its wines get an average rating of 3.1.
This winery is part of the Boutinot.
It is in the top 10 of the best estates in the region
It is located in Western Cape

The Winery Southbound is one of of the world's greatest estates. It offers 7 wines for sale in the of Western Cape to come and discover on site or to buy online.

Top wine Western Cape
In the top 30000 of of South Africa wines
In the top 30000 of of Western Cape wines
In the top 700000 of wines
In the top 1500000 wines of the world

The wine region of Western Cape

Cradle of South African wine. Signature Chenin Blanc (Steen, 20%) in ample, fresh whites with notes of quince, yellow apple, honey and acacia flower, from crisp dry to sweet. Sharp, iodised Sauvignon Blanc (Walker Bay, Constantia), balanced Chardonnay. Reds: emblematic Pinotage with roasted aromas (coffee, plum, smoke), firm Cabernet Sauvignon, spicy Syrah.

The word of the wine: Sulphur

An antiseptic and antioxidant substance known since antiquity, probably already used by the Romans. But it was only in modern times that its use was rediscovered. It will allow a better conservation of the wine and thus favour its export. Sulphur also gave the 18th century winegrower the possibility of extending the maceration period without fearing that the wine would turn sour and thus go from dark rosé wines to the red wines of today. Excessive sulphur, on the other hand, kills happiness, paralysing the aromas and causing headaches.

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