Retief Goosen The Goose `Expression` 2008
After hand harvesting the grapes they are transported to cool-rooms, where the temperature is maintained at 4 degrees Celsius for twelve hours to cool the grapes.
Upon arrival at the wine cellar the cold grapes are sorted before being crushed and pumped into open cement troughs. There the juice is allowed to ferment on the skin cap for eight to fourteen days, extracting the vital character and colour from the skins into the wine as it develops. Malo-lactic fermentation is completed in imported French Oak Barrels.
The Goose Shiraz will partner well with grilled meat, cheese, or even that delectable dark chocolate dessert