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SHIRAZ 2004
NOSE BAR REVIEW:

"What wine do sommeliers like to recommend? Their own! Carsten Migliarina has forsaken a life of watching others drink in order to make his own delicious and elegant shiraz, much of which he does, of course, drink himself. And very right and proper too - if I could make wine as tasty and more-ish as this, that is certainly what I would be doing as well so we must grab our share while we can - dark brooding black fruits and a creamy vanilla finish."

SHIRAZ 2005
FEINE WEINE:

Tief dunkelrote Farbe, in der Nase fein und weich, harmonisch, sehr schöne rote und dunkle Frucht. Am Gaumen sauber und frisch, viel guter Stoff, geschmeidige Tannine, mittlerer bis voller Körper, auch Tabak und feines Holz,... lang im Finish, schöner Nachhall, 90 Punkte, jetzt bis 2010+

Migliarina Wines are characterized by clean, fruit driven, yet complex flavours. Cellaring has proven to be more difficult than expected, since more wine seems to find its way to the glass than the maturation cellar.

CURRENT RELEASE - Migliarina Shiraz 2005


Wine Description

Colour: Dark ruby red with a youthful purple rim. Nose: A touch of vanilla with cherry, liquorice and lavender. Palate: Soft, yet firm tannins with a creamy mid palate and lasting forest berry finish.


Winemaker: Carsten Migliarina


The Vineyards: The grapes for this wine were sourced from three different vineyards; two in Stellenbosch (Ernie Els and Boschkloof) and one in Paarl (Ridgeback).


The wine making: The grapes were harvested at 26 to 27 balling depending on the vineyard. In the cellar the grapes were fermented at between 25 and 28 degrees with an average of fifteen days skin contact. The wine was pressed at the end of ferment and malo-lactic fermentation was done in barrel. The wine was matured in French and Hungarian oak barrels for 16 months of which 40% was new oak, 40 % second fill and 20% third fill. 5% Cabernet was added in the 2005 for more weight on the mid palate.


Wine Analysis

Alcohol vol%: 14.4 %

Residual sugar: 2.71 g/l

Total Acidity: 5.84 g/l

PH: 3.63

VA: 0.6

Free SO2: 25

Total SO2: 81


Cellaring potential

This wine was bottled on the 15 of June 2006 and is very young at the moment, I believe the wine will show in 3 to 5 years and will last at least for 8 years, let’s see what happens. Only 5632 bottles were produced