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Neethlingshof Estate Shiraz 2020

Think classic South African Shiraz with lots of berries, spice, pepper and herbs - yum!
Big & Bold
£14.95
More Information
Producer Neethlingshof
Country South Africa
Region Stellenbosch
Wine Type Red Wine
Body / Style Big & Bold
Grape Blend 100% Shiraz/Syrah
Bottle Size (ml) 750
% Abv 14
Vintage 2020
Special Features Sustainable, Vegan
Extra Info Berries & Spice
Food Pairing Guide Excellent enjoyed on its own or served with red meat such as game, veal and biltong (air-dried South African meat). Also superb with Mediterranean salads and soft cheeses.
*Please note - the image may not reflect the current vintage

Neethlingshof Estate Shiraz offers abundant aromas of berries and spice with hints of pepper and herbs. It is a rich, well-structured and succulent wine packed with ripe, dark berry flavours. Elegant tannins from the berry and oak make for an accessible and enjoyable wine that lingers on the palate with warming spice.

This wine is ready to drink now but can be kept for 5 to 10 years.

Neethlingshof has been following an active biodiversity orientated strategy in its farming practices. We are moving away from a mono culture of vines and in the process we are giving back to nature some of what we took from her in the past. We are actively promoting the return of the original Renosterveld in areas where vines used to grow. At the same time we leave islands of already growing indigenous plants or actively plant islands of new Renosterveld in the vineyards. Soil, climate and vines co-exist at Neethlingshof in perfect harmony. Our role in this relationship is to employ management practices that enhance this relationship and thus ensure top vine performance consistently from year to year. WWF’s Conservation Champions.

The Shiraz vines, from which the grapes for this wine were harvested, grow on the ocean-facing slopes of the Estate where the cool air from False Bay cools the vineyards during the summer days. Soils are decomposed granite and Table Mountain sandstone. Healthy grape bunches were picked late February at optimum ripeness of 25° to 26° Balling. The fruit was crushed and fermented on the skins in rotation tanks for seven days at an average temperature of 28°C, using a selected, pure yeast culture. After completion of malolactic fermentation, the wine was matured in a combination of 85% French and 15% American oak barrels for a period of 10 months. *Strict VEGAN guidelines were adhered to during the entire farming and winemaking process
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