The grapes to produce Shiraz “Dindori Reserve” Sula Vineyards were cold soaked and fermented at controlled temperatures of between 25° to 30°C, with regular and gentle pumping-over to extract flavour and tannins. Shiraz “Dindori Reserve” Sula Vineyards was matured in American oak barrels for 12 months, to round out the tannins and impart delicate complexity.
The grapes were grown in the picturesque sub-district of Nashik, Dindori which features gentle hills of red laterite and basalt rock. Dindori is one of the best regions for the cultivation of red wine grapes as they flourish in these lighter soils. Well-drained soils on the slopes give way to heavier, clay soils on the valley floors. Clean air, plenty of monsoon rain and a cool climate all contribute to Dindori’s terroir. The vines are trained on a high trellising system, which helps to maximise airflow, keeping the vines healthy and disease free. Rajeev Samant believes in being a steward of the land and in sustainable business practices. Under his guidance, Sula is an eco-friendly company, with a significant amount of its resources committed to sustainable winemaking practices and ensuring fair livelihoods for Sula’s community of farmers across Maharashtra and Karnataka. A large number of Sula’s workers come from disadvantaged communities and have seen a significant change in their standard of living through their employment with the company; this has been nothing short of a revolution in the surrounding villages.
Sula Vineyards is situated in Nashik, India’s largest grape-growing region. The winery was set up in 1997 by Rajeev Samant & Kerry Damsky. They pioneered the growing of the French grape varieties Sauvignon Blanc and Chenin Blanc, which were first released in 2000 to wide acclaim as India’s best white wines. Sula Vineyards now cultivates Shiraz and Zinfandel amongst other international varieties and is broadly recognised as India’s premium wine producer.