

This Kleine Zalze Shiraz Mourvedre Viognier presents a rich and spicy profile derived from its blend of noble grapes. It delivers immediate complexity on the nose and palate, making it an engaging choice for any occasion. Experience the nuanced layers of flavour from this thoughtfully crafted South African red wine.
Enjoy the balance and depth presented in every bottle of this unique blend.
Read MoreA rich, spicy blend combining blackberry and red forest fruit flavours, with a hint of honeysuckle. Well-integrated French oak supports elements of mulberry and rosemary on the palate providing a long, lingering finish.
Please drink responsibly: The UK Chief Medical Offers recommend adults do not regularly drink more than 14 units per week
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12
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A rich, spicy blend combining blackberry and red forest fruit flavours, with a hint of honeysuckle. Well-integrated French oak supports elements of mulberry and rosemary on the palate providing a long, lingering finish.
Please drink responsibly: The UK Chief Medical Offers recommend adults do not regularly drink more than 14 units per week
Wine of Western Cape, South Africa, Suitable for vegetarians
Integrity & Sustainability
Wine and Spirit Board
www.swsa.co.za
South Africa
Store out of direct sunlight.
Serve at room temperature.
Glass Bottle
Pack - Glass
Origin:
Wine of South Africa
Importer:
Hatch Mansfield,
New Bank House,
1 Brockenhurst Road,
Ascot,
Berkshire.
SL5 9DJ,
UK.
Additional Information:
10.5 UK Units per bottle
The UK Chief Medical Officers recommend adults do not regularly drink more than 14 units per week.
drinkaware.co.uk
Contains Eggs, Contains Milk, Contains Sulphur Dioxide/Sulphites
Contains Sulphites, Egg Protein, Milk Protein
Suitable for Vegetarians
Zalze
With it's various slopes and soil types, Kleine Zalze's vineyards provide each grape variety with the best possible and suitable growing conditions, allowing for maximal expression of varietal character.
Under the watchful eye of cellar master Alastair Rimmer, grapes are only picked once they have reached optimal ripeness. Each batch is vinified separately to ensure that unique flavours and characters are kept intact.
Only once the cellar master has identified the full spectrum of components that the harvest has yielded, will he begin to compose the wine. Unique varietal expression is Alastair's main focus.
Produced by:
Kleine Zalze,
R44,
Stellenbosch,
South Africa.
South Africa
Hatch Mansfield,
New Bank House,
1 Brockenhurst Road,
Ascot,
Berkshire.
SL5 9DJ,
UK.
www.hatchmansfield.com
www.kleinezalze.co.za
The Zalze range of wines is rooted firmly in the tradition of winemaking excellence that has been followed at Kleine Zalze Estate for decades. This tradition is symbolised on the label through the image of the tree which has been overlooking our vineyards for many years. With its various slopes and soil types, Kleine Zalze's vineyards provide each grape variety with the best possible and suitable growing conditions, allowing for maximum expression of varietal character.
Hatch Mansfield
Shiraz/Syrah, Mourvèdre, Viognier
2018
Zalze wines hail from Kleine Zalze Estate, situated just three kilometres outside of Stellenbosch, South Africa. Location on a variety of slopes, soils and aspects, the vineyards that bear the fruit for the Zalze range of wines are exposed to fresh ocean breezes from the False Bay, which lies only 15 kilometres away
A rich, spicy blend combining and red fruit flavours. Well-integrated French oak supports elements of mulberry and rosemary on the palate providing a long, velvety finish.
A rich, spicy blend combining blackberry and red forest fruit flavours, with a hint of honeysuckle. Well-integrated French oak supports elements of mulberry and rosemary on the palate providing a long, lingering finish.
14.5
10.5
Kleine Zalze
Enjoy with red meat, such as pot-roasted venison, lamb and game. This wine will also be complemented by spicy foods and rich flavored cheeses
Alastair Rimmer
Full bodied
The grapes were harvested separately at sugar levels of 22 and 23° from different blocks. After crushing, the grapes were cold macerated for three days before fermentation started. A combination of pump-overs and punch-downs followed to ensure optimum colour and flavour extraction from the skins. The wine matured for 12 months in third and fourth fill French oak barrels before racking.