Goats do Roam 'Goats do Roam' Wine is bright ruby in the glass. Fresh berry and lavender aromas layered with subtle spice notes. Light to medium bodied with young, juicy berry flavours, fine integrated oak and smooth tannins. A beautifully balanced wine with a soft finish.
The Shiraz was harvested from trellised vineyards in Paarl, Darling and the Swartland. The Cinsault (2%) is from bush vines in Paarl and the Piekenierskloof. The Mourvèdre is primarily from dryland bush vines in the Swartland with a splash from Stellenbosch. The juicy Grenache Noir is from Paarl and Darling. The Durif (9%), also known as Petit Syrah, is from decomposed granite soils grown in trellised Paarl vineyards.
The harvest season in 2013 was particularly late and about two weeks shorter than usual. Prolonged winter conditions continued in some areas up until September, followed by a cool spring, which delayed bud burst by one to two weeks. The vineyards had good growth in ideal dry weather conditions during the flowering and berry set period, although it occurred later than usual. Moderate day temperatures, cool night temperatures and no prolonged rain or heat waves during the harvest season had a positive impact on grape quality and established good colour and flavour.
The grapes were harvested during February and March 2013 and were destalked and lightly crushed into stainless steel tanks. Each grape variety and vineyard was fermented separately. The must was inoculated with Rhone yeasts and pump overs were done up to four times a day during fermentation. After alcoholic fermentation the wines were racked to tanks and barrels for malolactic fermentation which lasted up to two months. The wine was matured in both tanks and barrels prior to blending, stabilisation and bottling. It comes with the vintage information as follows: Vintage: 2013; Grape varieties: 9% Durif, 14% Mourvedre, 11% Grenache/Garnacha, 2% Cinsault, 2% carignano/carignan; 65% syrah/shiraz; Region: Paarl, Coastal; Winemaker: Anthony de Jager; Closure: Stelvin; Consultant Winemaker: Charles Back; Alcohol (ABV): 14%; Acidity: 5.3g/l; Residual Sugar: 2.6g/l; Wine pH: 3.5.