Metzer Shiraz

The maritime breezes which come up from False Bay, and the altitude from the Helderberg itself give the wines from here freshness and balance alongside ripeness. His simple aim is to nurture this wonderful old-vine fruit from vine to bottle with minimal input along the way, allowing the essential characteristics of the fruit and vineyard to shine through. In the Metzer cellar a great emphasis is placed on the minimum handling of fruit, and no mechanical interventions with pumps, filters and reverse osmosis machines never used in the process. Fermentation by indigenous yeasts, alive on the grapes and resident in the cellar, leads to long, stable extraction times.

Wines are bottled unfined and unfiltered to preserve the "life-forces" from vineyard to bottle. A traditional basket-press is used for gentle extraction of the reds. The Metzer Shiraz is a blend of two unique parcels situated high up on the Helderberg West Peak; the highest of which is at 300 metres above sea level. The vineyards are harvested in 4 different phases over 2 weeks due to the diversity in soil make-up. The grapes are de-stemmed into open top fermenters, including 30% whole bunches, and undergo a cold soaking for 3-5 days. The wine ferments naturally without the addition of commercial yeast for a period of 14 days during which it is punched down manually once per day. Thereafter it is gently basket pressed and moved by gravity into barrel. The 2018 was raised for 11 months in French oak, of which 10% was new. The wine was bottled unfined and unfiltered. 

 The wine shows pronounced floral notes backed up by white pepper, blackberries and violets as well as a hint of olive. Notes of dried flowers are folded into the background. The palate is powerful yet graceful featuring ripe fruit complemented by savoury notes which keeps the wine balanced. The stems from the whole bunch portion add a chalky texture while at the same time maintaining freshness.