Boutinot South Africa is driven by their passion for discovery and desire to capture the real essence of South Africa in every bottle. It was the simple love of Loire Chenin Blanc that first led them to South Africa in 1994, where they pioneered the wild ferment style that has now been adopted by many producers in this region. Since then they have been exploring the country's amazing vineyards to make fabulous wines from specific sites and plots that scream location, location, terroir.. their home-grown South African winemaking team of JD Rossouw, Ryno Booysen and Pierre Louw drive the energy and enthusiasm for expressing the loveliest wines from their country, along with Samantha Bailey's expertise in finesse. The key is knowing the characteristics of each plot, understanding the benefits each cultivar can bring, breaking rules and pushing boundaries. They use a combination of knowledge, a love of nature and science to create versatile, expressive and food-friendly wines from a country that has been making wine for 360 years.

Grapes for Percheron Shiraz Mourvedre has been sourced from traditional growers in the Swartland
area of the Cape. The soil is mainly Malmsbury shale with loamy soil on the higher grounds and sandy
loam lower down the slopes, interspersed with rich Hutton soils. The climate is perfect for viticulture
with the low rainfall summer months, tempered by cool afternoon breezes and the cold winters
allowing the vines to rest and to build up the reserves. This wine is made of 70% Shiraz, from the
Riebeek Valley vineyards co fermented with 27% Mourvèdre and 3% Viognier from the Kasteelberg
slopes.

During fermentation the skin cap is punched down multiple times a day in order to maximize
extraction. The result is a rich and dark wine, packed with fruit and chocolaty notes and a big savoury
heart.

A great partner to rich and savoury red meat dishes such as salt-marsh lamb, or a gutsy bean casserole.