Ελληνικά
This “aristocratic” variety which comes from Rhone Valley in southern France, grows perfectly in the Cypriot vineyards.
Vlassides Shiraz, one of Cyprus’ favourite red, is a prime example of this variety.
This is a rich wine with soft tannins. The grapes come from non-irrigated vineyards in Kilani, Vouni and Pachna.
The wine matures in oak barrels.
With the potential to evolve further for up to ten years.
Best served at 16-18°C.
Award
Year of Harvest
Gold Medal
12th International Cyprus Wine Competition 2019
2017
Gold Medal
11th International Cyprus Wine Competition 2018
2016
Bronze Medal – Score 88
Decanter 2018
2016
Bronze Medal – Score 88
Decanter 2017
2015
Silver Medal
9th International Cyprus Wine Competition 2016
2014
Silver Medal
7th International Cyprus Wine Competition 2012
2010
Silver Medal
5th International Cyprus Wine Competition 2010
2008
Shiraz Vlassides
Varieties:
100% Shiraz
Soil Composition:
Calcareous
50% Sand
30% Clay
20% Silt
Vinification:
The harvest takes place at the end of August. Extraction of phenolic substances lasts from seven to ten days. After the malolactic fermentation, the wine matures in French oak barrels for twelve months.
Organoleptic Characteristics:
- The deep ruby color in combination with the complex aromatic bouquet (black raspberry, licorice, vanilla, white pepper, tobacco), creates a seductive mood.
- The acidity in the mouth is balanced with noticeable yet round tannins, an exuberant body and medium to long aftertaste, mainly with notes of spices and nuts.
- Ability to age for another 8 years.
Harvest Information 2019:
| Ethanol: | 14,5% Vol |
| pH: | 3,65 |
| Total Acidity (H2SO4): |
3,39 g/l |
| Reducing Sugars: | 2,5 g/l |
| Rainfall: October until July |
1211 mm |
| Harvest Temperatures (Μ.Α.) Lowest: Highest: |
18,7°C – (8/2019) 33°C – (8/2019) |
2019 Harvest:
2019 was a year characterized by a cold winter with very high rainfall in our area; a very uncommon phenomenon for Cyprus (about 1200 mm), with average harvest temperatures up to 2 degrees lower than in 2018. This resulted in the delay of the phenolic stages of the vineyard (bud burst, flowering, veraison, maturation) and for this reason harvest begun during the 2nd week of August.
In the summer of 2019, maturation took place in the ideal harvest temperatures (Average) Minimum: 18.7°C (8/2019), 15.5°C (9/2019), Maximum: 33°C (8/2019) 31°C (9/2019), and this provided us with exceptional organoleptic characteristics, especially for the Sauvignon blanc, Xynisteri, Yiannoudi and Cabernet Sauvignon.
The damaged grapes by lobesia botrana larvae (grapevine moth), was the main issue we faced at the vineyard, the effects of which we dealt on time and effectively, in order to ensure the health of our grapes and the smooth maturation of all varieties, white and red.
In general, this year’s white wines are characterised by intense varietal aromas, which evolve during the tasting, with ideal acidity and cool aftertaste. As far as our red varieties, there was a delay between the technological and phenolic maturation. To achieve the desirable quality result, we decided to harvest the red varieties at the peak of their phenolic maturation. The delayed harvest and the partial desiccation of the grapes led to an increased sugar content which resulted in a wine with an elevated alcohol content. The precise extraction of phenolic compounds as well as the management of the oxidative ageing in oak barrels, are expected to produce red wines characterised by concentrated fruit aromas, mature tannins and rich body.