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Home | Wine | Good Natured | Organic Shiraz Cabernet Sauvignon
Good Natured | Organic Shiraz Cabernet Sauvignon
Good Natured | Organic Shiraz Cabernet Sauvignon

Good Natured | Organic Shiraz Cabernet Sauvignon

An Adventurer - to expand your palette and dinner club repertoire.

Good Natured Organic Shiraz / Cabernet Sauvignon is crafted from grapes grown organically: a way of farming that embraces the vineyard as a living ecological system and rejects the use of herbicides, fungicides, pesticides and fertilisers. This certified organic red blend offers intense blackcurrant, mulberry and allspice leading to a smooth finish. While we recommend matching it with braaied chicken or a vegetable bake, this versatile performer will steal the show regardless of what it accompanies.

TASTING NOTE | DOWNLOAD TASTING NOTE

This Shiraz and Cabernet Sauvignon blend brims with intense dark blackcurrant and mulberry flavours, supported by hints of allspice and dark chocolate. Medium-bodied and beautifully balanced, the velvety tannins lead to a smooth finish.

R 654.00
R 654.00
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Size | 6 Bottle Case

Platter's by Diners Club South African Wine Guide 2023- 3.5 stars
Mundus Vini Spring Tasting 2023- 87 points
Decanter World Wine Awards 2023 - Bronze 87 Points

Delicious with hamburgers, barbecued chicken, roast vegetables and aged hard cheeses like Gouda.

WINEMAKER

Tania Kleintjies

ORIGIN

Western Cape

TERROIR / SOIL

Each Good Natured wine hails from terroir unfettered by artificial pesticides, fungicides and fertilizers. The organically grown Shiraz and Cabernet Sauvignon vineyards are nurtured in the lime-rich red Karoo soils of the Olifantsrivier region. The certified organically grown grapes are sourced from vines first planted in 1996. The average annual rainfall for these vineyards ranges between 100mm and 150mm.

WINEMAKING

The organically-grown grapes were harvested at optimal ripeness, de- stemmed and crushed in stainless steel tanks. Fermentation lasted for up to 12 days on the skins, after which point the must was pressed to a tank with French-oak staves to complement the wine’s flavour profile and length. The wine spent 12 months on its lees to enhance its structure and boost flavour development.

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