Welmoed Shiraz 2019

The vintage

The 2018 harvest season was really challenging, due
to a prolonged drought, which some believe to be the
worst in 100 years. The Stellenbosch region’s
vineyards had good bunch quality overall, although
bunches were lighter than usual with less and smaller
berries per bunch due to the drought conditions and
water shortages. This led to a smaller wine grape
harvest than in 2017.


The grapes were harvested at 23° - 24° Balling in early
to mid-February. Fermentation took place on its skins
for approximately five days at 25° - 28° Celsius within
static red fermenters. Skins were pressed off prior to
dryness to retain its soft ripe tannins and avoid any
unnecessary varietal tannins. Malolactic fermentation
and maturation took place in stainless steel tanks with
2g/lt of selected medium toast French oak staves for
approximately eight months.

Maturation potential

Ready to be enjoyed now or within the next three to
five years.

Food suggestion

Excellent served with a pepper crusted steak or a
lamb stew and roasted vegetables.


Alcohol: 13.60% by volume
Residual sugar: 3.64g/l
Total acidity: 5.38g/l
pH: 3.64


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6 x 750ml
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