A blend in deceasing order of Shiraz, Grenache, Mourvedre and Carignan.
All the different components are handpicked during the early morning hours and then cooled overnight in a temperature - controlled room at 5°C. A large percentage (85%) of the Shiraz is then crushed and destemmed, whilst the remaining 15% is fermented as whole cluster. Of the Grenache, Mourvedré and Carignan, 30% is fermented as whole cluster whilst the balance is destemmed and crushed. This is followed by a three day cold soak at 9 °C, covered with a CO₂ blanket. Fermentation takes place in open fermenters. All the grapes ferment spontaneously and separately. Extraction is obtained by two – three punch - downs per day. After fermentation is complete, the wine is left on the skins for another seven days. The Shiraz is then pressed to 20% new Allier French oak barrels, and the Grenache, Mourvedré and Carignan is pressed to third and fourth fill French oak barrels, which vary from 300 L to 500 L. The pressed section is kept separate. Malolactic fermentation is completed in the barrel. The wine is then racked from the lees and given a low dose of sulphur. The wines spends a total of 16 months in the barrel before it is blended and bottled.
Juicy, spicy, immediately appealing wine, full bodied but light on its feet.
"Part of an increasingly impressive line-up from Duncan Stuart, the Eight Feet Red partners
Syrah, 30% Grenache, 15% Mourvèdre and 7% Carignan. Inky and intense, it's a very lightly
wooded assemblage showing liquorice, lavender and fresh blood aromas and a palate of
blackberry and black olive supported by sinewy tannins. 2025-32" 94pts Tim Atkin MW South Africa Report 2024
