| Composition | 100% Syrah |
|---|---|
| Vintage | 2022 |
| Appellation | Cape Agulhas, South Africa |
| Terroir | This 9HA block of 20 year-old Syrah vines is on a gentle northwest facing slope overlooking a large reservoir with the ocean just on the other side. Soils consist of granite along the lower slope but predominantly iron-rich Ferricrete throughout the heart of the block. |
| Wood | 11 months in 2nd fill, medium toast French Oak |
| Color | Glowing garnet |
| Aroma | Bright red fruits and white pepper with hints of vanilla and cinnamon |
| Taste | Raspberries and black cherries with a spicy mid palate and a soft, silky finish of vanilla and warm spice |
| Alcohol | 13-14% |
| Bottle size | 750 mL |
All Wine, Red wines
Syrah
Despite producing such big, bold wines – Syrah grapes are actually quite delicate. Their soft skins and ability to become reductive in the blink of an eye during ferment are just a few signs of the grapes true nature. This Syrah is meant to celebrate the softer side of this notoriously rugged cultivar. The outcome is a fruit-forward yet still spicy and full-bodied wine with true personality and finesse. Only 700 bottles produced.
Any order of 2 or more cases (6 bottles per case) gets FREE shipping.
R300.00
5 reviews for Syrah
Wines for the Wild
WinemakingStyle
First harvested by hand on the 26th of March, 2022 at 23.2 degrees balling. Grapes were de-stemmed (not crushed) and placed into open-top barrel and egg tank for cold fermentation. Allowed for 2 balling of wild ferment before inoculating both vessels with Alchemy IV yeast and guiding through a long and chilled ferment, never going above 20 degrees Celsius. After 10 days and at 5 degrees balling, grapes were pressed using wooden basket press and put back into egg tank with medium toast French oak staves to finish alcoholic and malolactic fermentations.
The other half of the Syrah component was harvested by hand on the 2nd of April, 2022 and immediately placed, whole-cluster, into open top barrels. Barrels were sparged with C02 and sealed off for 11 days of carbonic maceration. Pressed via wooden basket press, the 8.5 degree balling juice was then inoculated with other Syrah component to finish alcoholic and malolactic fermentations.
Chris Eksteen –
Wood pepper on the nose. I expected a heavy bold wine. I was surprised by a smooth soft rich blackcurrant taste. The perfect companion to a night around the fire. New found favorite. Must be in my top 3 Shiraz ever.
Philippe Jacques Janse van Rensburg –
A welcome amount of pepper aroma – typical of a great Syrah. With a rich fruity array of flavours with blackcurrent being at the forefront. Definitly compliments the classic Syrah style.
Hilze Loubser –
absolutely inlove with the Syrah !
would not survive a winter braai or dinner without a glass or two .
Johan Botha –
One of the best Syrah’s I have tasted. A wine I would selfishly want to keep to myself and not share. Well rounded.
Michael Reyneke –
A medium bodied Syrah with hints of spice and berries. It has a silky smooth finish. Best consumed slightly chilled, in front of a fire. An excellent Syrah that is very smooth on the palate and the cause of many empty bottles.