No Products in the Cart
Philosophy: Sometimes what one thinks is the familiar, is the unfamiliar. Syrah, or Shiraz, is a grape very much open to interpretation of site, viticulture & viniculture while stubbornly showcasing its inherent traits. Our aim is to craft a reflection of site, vintage & of what we enjoy drinking.
Vineyard: From an SH-99 Syrah block we call “the reef” which is wedged into shale
rich soil with a top layer of chunky sandstone shale, quartz & red clay with a distinct limestone reef running across the middle of the block in near perfect continental climatic conditions. Combined, with fruit from a terraced block perched atop an Elgin hillside on chunky Bokkeveld shale & flecks of quartz ‘n yellow clays. A tumultuous, yet elegant vintage due to the preceding lean years characterised by small bunches, concentrated flavours at low sugar & generous nervy wines. Continual tasting in the vineyards & relying on the farmers knowledge of their vines were cardinal to success in this vintage.
Vinification: The second last fruit of the vintage harvested the 3rd week of March, each site picked solely on taste. Crushed into a small open-top cement fermenter, allowed two days cold soak prior to inoculation with a Pinot-specific yeast strain, gently pigeaged over the week long slow cold ferment, gently pressed & racked off into 500L French oak & American oak puncheons (50% new) with the remainder in 300L old French hogsheads for 18 months barrel maturation. A barrel selection was made & blended, where after the wine spent a further six months in tank prior to bottling unfined & unfiltered. Only yeast & small amounts of sulphur are added during the
Wine: This vintage is slow to unfurl, with an unmistakable Syrah-ness wrapped up in
red hedgerow fruits, just ripe plum, some cocoa nib & bright spice, medium palate weight framed by bright acidity, savoury finish ‘n fynbos (garrigue) making for an
moreish drop. Deserving of accompaniment by rustic country fare –slow roast leg of lamb, waterblommetjiebredie, char-grilled Tbone or sirloin on the bone with Café de
Paris sauce ‘n shoe-string fries or simply a selection of charcuterie, fine fromage - in good company & much cheer. Decant in youth or cellar to experience its full potential in the decade to come.