Aquiline Shiraz 2022, Western Cape

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Aquiline Shiraz 2022, Western Cape

£9.50 Single Bottle
£8.55 Any 6 Mix
In Stock & Ready To Ship!

A combination of Paarl and Swartland fruit, naturally fermented without crushing, gives a supple and tasty Shiraz in a fresh, approachable style.

Ripe and fragrant with youthful cherry and redcurrant fruit and a hint of white pepper. Medium bodied and rounded with warm, red fruit flavours balanced by fresh acidity and gentle tannins and a touch of spice.

The grapes come from vineyards in Paarl and the foothills of the Swartland mountains. These vineyards produce low yields and small concentrated berries. Everything is hand-picked and naturally fermented in stainless steel tanks. 25% whole bunch fermented as the ripe stems add to the overall tannin quality of the wine, the rest is just destemmed and not crushed.

A small proportion was aged in old 300 litre barrels to soften the palate and add some texture.

Quick Info

Bottle Size: 75cl
ABV: 13%
Designation: WO Western Cape
BIN: BTL-0441
Current Stock: 18
Style: Red
Vegetarian: Yes
Vegan: Yes

More Information


South Africa

South African wine has a history dating back to 1659 with the first bottle being produced in Cape Town by its founder and gouverner Jan van Riebeeck. South Africa is located at the tip of Africa with its wine regions located near the coastal influences of the Atlantic and Indian Oceans. These regions have a mostly Mediterranean climate that is marked by intense sunlight and dry heat.


A red grape variety that is widely planted around the world, particularly in southern France, South Africa and Australia. Typically wines are full-bodied and deeply coloured.

Generally called Syrah in the old world, or Shiraz in the new. It produces wines which are typically high in tannins and acidity, and can exhibit a range of flavors and aromas, including blackberry, black pepper, smoke, and leather.


JD Roussouw, Boutinot South Africa

JD was destined to be a winemaker. Whilst pregnant, his mother helped in the family winery, enriching JDs formative senses. His earliest memories are of the “floral aromas in the winery while the fermentations were happening”. JD always wanted to be a winemaker and it all came so naturally whilst helping his father in their Paarl winery.