| Manufacturer | Cavalli |
The Cavalli Shiraz 2024 is a beautifully expressive Stellenbosch Shiraz that showcases the distinctive character of the Helderberg. Crafted from hand-picked grapes harvested in the cool early morning across two separate pickings, this wine combines traditional techniques with thoughtful cellar practices to produce a Shiraz of elegance, complexity, and balance.
Seventy percent of the grapes were crushed and fermented in stainless steel tanks with three daily pump-overs to maximise colour and flavour extraction. The remaining fruit was fermented in small open-top fermenters, with one lot containing 50% whole bunches and another 100% whole bunches. Gentle manual punch-downs were performed three times daily throughout fermentation to build structure while preserving freshness and aromatic intensity.
Following pressing, the wine completed malolactic fermentation in tank and new 300L French oak barrels before maturing for 12 months in a combination of second-, third-, and fourth-fill 225L French oak barrels, together with 15% new 300L French oak barrels. This careful oak regime enhances the wine's depth and texture while allowing the fruit to remain the focal point.
The result is a refined, medium- to full-bodied Shiraz with layers of dark fruit, warming spice, and silky tannins that linger beautifully on the palate. Tasting Notes: Nose: Inviting aromas of black cherry, dark chocolate, cracked black pepper, cinnamon, and cloves. Palate: Medium- to full-bodied with ripe sweet blackberries, juicy black cherry, subtle dark chocolate, and beautifully integrated spice.
Fine tannins and vibrant acidity create a balanced, elegant mouthfeel. Finish: Long and persistent with lingering sweet blackberries, gentle oak spice, and a smooth, savoury finish. Technical Details: Producer: Cavalli Estate Wine: Shiraz Vintage: 2024 Varietal: 100% Shiraz Region: Helderberg, Stellenbosch, South Africa ABV: 13.5% Bottle Size: 750ml Harvest: Hand-picked in the early morning across two separate pickings.
Vinification: 70% fermented in stainless steel with three pump-overs daily; 30% fermented in small open-top fermenters using 50% and 100% whole-bunch fruit with three manual punch-downs daily. Malolactic Fermentation: Completed in tank and new 300L French oak barrels. Oak Maturation: Matured for 12 months in second-, third-, and fourth-fill 225L French oak barrels, with 15% new 300L French oak barrels.
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