|Heinie Nel, viticulturist at Bosman Family Vineyards|
For example, we normally harvest the Shiraz on 25-26 ° Balling, but with sugar loading we established that we already achieve full ripeness on 24 ° Balling. During the tasting of these wines we had very positive results. We will continue with this practice to see whether we can harvest grapes at lower sugar levels and still reach optimum ripeness.
Source Bosman Family Vineyards Autumn 2013 (May) Newsletter