Technical Analysis
Indaba's Jam Jar comes from grapes grown mainly in vineyards surrounding Paarl, a region with a Rhône-like climate that is ideal for Shiraz cultivation.
Tasting note
Fresh, fruity, semi-sweet wine delivering aromas of ripe blueberries, blackberries, and raspberries with dark chocolate undertones. The perfect balance between sweetness and acidity, a very approachable Shiraz. Serve slightly chilled.
Vintage conditions
Warmer periods during the latter part of the winter resulted in some un-even budding, flowering and fruit set. The moisture levels in the soils were satisfactory throughout the growing and ripening phase, and very little moisture stress was noticeable on the vines. The late start to the 2021 harvest was one of the distinguishing hallmarks of this vintage. The cooler growing conditions of the 2021 vintage produced elegant wines with softer tannin structures that will make them accessible and drinkable from an earlier age.
Vinification details
The grapes were picked in the cool early morning hours and de-stemmed. They were cold macerated for two days before undergoing fermentation. Fermentation began spontaneously in stainless steel tanks, using only indigenous yeasts. Shortly thereafter, the fermenting must was inoculated with the selected yeast strain. Fermentation took place over a 12-14 day period, after which the wine was left on its skins for an additional five days. Regular pumpovers were performed during fermentation. The wine underwent malolactic fermentation in tank and was aged on its fine lees, with approximately 20% of the wine aged on French oak for six months. An important building block of Jam Jar Sweet Shiraz is a naturally sweet component, which is removed from the skins once it has fermented to 12° Balling. This component adds complexity and makes the wine softer and rounder.
Technical Analysis
Indaba's Jam Jar comes from grapes grown mainly in vineyards surrounding Paarl, a region with a Rhône-like climate that is ideal for Shiraz cultivation.
Tasting note
This fresh, fruity, semi-sweet wine displays aromas and flavours of ripe blueberries, blackberries and raspberries with dark chocolate undertones. Refreshing and approachable with the perfect balance between sweetness and acidity. Best served slightly chilled.
Vintage conditions
Throughout the 2020 season weather conditions were favourable in general and bunch numbers already showed promise early in the season. Unfortunately windy conditions during the set and sensitive berry growth stages resulted in smaller berries and a consequently lighter crop. The season was also characterised by great variation between and even within the same vineyard blocks in areas that experienced dry conditions.
Vinification details
The grapes were picked in the cool early morning hours and de-stemmed. They were cold macerated for two days before undergoing natural spontaneous fermentation in stainless steel tanks, using only indigenous yeasts. Shortly thereafter, the fermenting must was inoculated with the selected yeast strain. Fermentation took place over a 12-14 day period, after which the wine was left on its skins for an additional five days. Regular pump-overs were performed during fermentation. The wine underwent malolactic fermentation in tank and was aged on its fine lees, with approximately 20% of the wine aged on French oak for six months. An important building block of Jam Jar Shiraz is a naturally sweet component, which is removed from the skins once it has fermented to 12° Balling. This component adds complexity and makes the wine softer and rounder.
Technical Analysis
Indaba's Jam Jar comes from grapes grown mainly in vineyards surrounding Paarl, a region with a Rhône-like climate that is ideal for Shiraz cultivation.
Tasting note
This fresh, fruity, semi-sweet wine displays aromas and flavours of ripe blueberries, blackberries and raspberries with dark chocolate undertones. Refreshing and approachable with the perfect balance between sweetness and acidity. Best served slightly chilled.
Vintage condition
The very dry, warm weather conditions throughout the 2019 harvest resulted in healthy grapes and small berries with good intensity. Despite the drought conditions yields were good in the general Coastal and Breed river area. The vintage was free of disease and vine stress, and the vines were able to carry the crop to optimum ripeness.
Vinification details
The grapes were picked in the cool early morning hours and de-stemmed. They were cold macerated for two days before undergoing natural spontaneous fermentation in stainless steel tanks, using only indigenous yeasts. Shortly thereafter, the fermenting must was inoculated with the selected yeast strain. Fermentation took place over a 12-14 day period, after which the wine was left on its skins for an additional five days. Regular pumpovers were performed during fermentation. The wine underwent malolactic fermentation in tank and was aged on its fine lees, with approximately 20% of the wine aged on French oak for six months. An important building block of Jam Jar Shiraz is a naturally sweet component, which is removed from the skins once it has fermented to 12° Balling. This component adds complexity and makes the wine softer and rounder.
Technical Analysis
Indaba's Jam Jar comes from grapes grown mainly in vineyards surrounding Paarl, a region with a Rhône-like climate that is ideal for Shiraz cultivation.
Tasting note
This fresh, fruity, semi-sweet wine displays aromas and flavours of ripe blueberries, blackberries and raspberries with dark chocolate undertones. Refreshing and approachable with the perfect balance between sweetness and acidity. Best served slightly chilled.
Vintage conditions
The 2018 harvest kicked off 7-14 days later than usual in most regions. After slow shoot growth initially, vines picked up the pace as temperatures rose towards the end of November. Although December and January were hot, none of the usual heatwaves were present. The rest of the growing season and harvest were notably cooler than normal. Vineyards were healthy with limited incidences of pests, diseases or rot thanks to the dry weather.
Vinification details
The grapes were picked in the cool early morning hours and de-stemmed. They were cold macerated for two days before undergoing natural fermentation in stainless steel tanks, using only indigenous yeasts. Shortly thereafter, the fermenting must was inoculated with the selected yeast strain. Fermentation took place over a 12-14 day period, after which the wine was left on its skins for an additional five days. Regular pumpovers were performed during fermentation. The wine underwent malolactic fermentation in tank and was aged on its fine lees, with approximately 20% of the wine aged on French oak for six months. An important building block of Jam Jar Shiraz is a naturally sweet component, which is removed from the skins once it has fermented to 12° Balling. This component adds complexity and makes the wine softer and rounder.
Technical Analysis
Indaba's Jam Jar comes from grapes grown mainly in vineyards surrounding Paarl, a region with a Rhône-like climate that is ideal for Shiraz cultivation.
Tasting note
This fresh, fruity, semi-sweet wine displays aromas and flavours of ripe blueberries, blackberries and raspberries with dark chocolate undertones. Refreshing and approachable with the perfect balance between sweetness and acidity. Best served slightly chilled.
Vintage conditions
The 2017 vintage was moderate and extremely dry in the Cape. There were none of the typical summer heatwaves and nights were much cooler than usual. This led to a slow, even ripening which allowed the grapes to retain a fantastic natural acidity. Quality of the harvest was outstanding with little disease pressure. The drought conditions meant that yields were reduced, which resulted in wines of great fruit concentration.
Vinification details
The grapes were picked in the cool early morning hours and de-stemmed. They were cold macerated for two days before undergoing natural fermentation in stainless steel tanks, using only indigenous yeasts. Shortly thereafter, the fermenting must was inoculated with the selected yeast strain. Fermentation took place over a 12-14 day period, after which the wine was left on its skins for an additional five days. Regular pumpovers were performed during fermentation. The wine underwent malolactic fermentation in tank and was aged on its fine lees, with approximately 20% of the wine aged on French oak for six months. An important building block of Jam Jar Shiraz is a naturally sweet component, which is removed from the skins once it has fermented to 12° Balling. This component adds complexity and makes the wine softer and rounder.
Technical Analysis
Indaba's Jam Jar comes from grapes grown mainly in vineyards surrounding Paarl, a region with a Rhône-like climate that is ideal for Shiraz cultivation.
Tasting note
This fresh, fruity, semi-sweet wine displays aromas and flavours of ripe blueberries, blackberries and raspberries with dark chocolate undertones. Refreshing and approachable with the perfect balance between sweetness and acidity. Best served slightly chilled.
Vintage conditions
The 2016 vintage was challenging with little rainfall and very hot temperature averages both during the day and in the evening. Canopy management was instrumental in preventing sunburn of the berries, delivering wines of quality.
Vinification details
The grapes were handpicked and de-stemmed. They were cold macerated for two days before undergoing natural fermentation in stainless steel tanks, using only indigenous yeasts. Continuous pumpovers were performed during fermentation. When the sugar level reached 5°B, the wine was pressed and returned to tank for malolactic fermentation. It was aged on its fine lees, with 20% of the wine aged in a combination of French and American oak for approximately six months.
