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Deep, dark red. Enticing aromatics of pencil lead, espresso, smoked-meat, black pepper, violets and summer fynbos. This is syrah dialled up. Muscular framework encases juicy, plummy and sappy ripe raspberries. Energetic freshness complements a sweet-spicy, plump fruit core, lifting and polishing the persistent succulence. Forest berries tumble in before earthy concentration, underpinned by peppery-spice and snow-melt tannins. Savoury, svelte and statuesque.
The Shiraz vineyards grow on the warm, north-facing slopes of the Helderberg region within the Stellenbosch appellation. With an altitude of approximately 250 metres above sea level, together with the cooling influence of the Atlantic Ocean, the ripening period can be extended, resulting in wines with phenolic ripeness.
The grapes were hand-harvested in the cool of the early morning. Whole berries were fermented in open top tanks and barrels with intermittent pump-overs and punch-downs to ensure a balance between flavour, colour and tannin extraction from the skins. The Shiraz component was partially whole bunch fermented to aid with flavour complexity. All ferments were meticulously monitored to ensure that the natural aromas and flavours were preserved. After primary fermentation, some tanks underwent extended maceration. batches were matured separately in oak before final blending and bottling took place.
Deep, dark red. Enticing aromatics of pencil lead, espresso, smoked-meat, blackpepper, violets and summer fynbos. This is syrah dialled up. Muscular framework encases juicy, plummy and sappy ripe raspberries. Energetic freshness complements a sweet-spicy, plump fruit core, lifting and polishing the persistent succulence. Forest berries tumble in before earthy concentration, underpinned by peppery-spice and snow-melt tannins. Savoury, svelte and statuesque.
100% Shiraz
Wine of Origin: Stellenbosch
Alc 14% by Vol. – R.S. 1.8 g/l – T.A. 5.9 g/l – pH 3.61
Aged for 16 months in French (95%) and American (5%) 300-litre oak barrels (30% new wood). A small portion (10%) spent 8 to 10 months maturing in Terracotta Amphora.
