Ernie Els

Proprietor's Syrah 2016

Deep crimson rim with a dark plum core. Beguiling aromatics of dark flora, sweet forest-floor and cherry tobacco, then garrigue-spiced black fruit and the richness of ripe raspberry. Silky damson fruit is generous and full on the palate, with a bright core of black cherry and juicy plum.

R221.25

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Viticulture

The Syrah vineyards grow on the warm, north-facing slopes of the Helderberg region within the Stellenbosch appellation. The Viognier was sourced from neighbouring Helderberg vineyards and was co-fermented after harvest. 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.

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Viniculture

The grapes are hand-harvesting in the cool of the early morning. Whole berries are 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. All ferments are meticulously monitored to ensure that all the natural aromas and flavours are preserved. After primary fermentation, some tanks will undergo extended maceration. Each variety is matured separately in oak before final blending.

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Tasting Notes

Deep crimson rim with a dark plum core. Beguiling aromatics of dark flora, sweet forest-floor and cherry tobacco, then garrigue-spiced black fruit and the richness of ripe raspberry. Silky damson fruit is generous and full on the palate, with a bright core of black cherry and juicy plum. Pure and concise the fruit is ribboned in fine-coated tannins, radiating out in satiny loops along a lithe line of refreshing acid. Warm spice proliferates; a lift of bright cayenne, then a grind of black pepper on the resolutely dry, savoury finish. Offering great concentration and length in the most elegant, fine-boned structure.

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Awards

Technical Data

Wine of Origin: Stellenbosch

95% Syrah/Shiraz, 5% Viognier,

Alc 14.75% by Vol. - R.S 3.68 g/l - T.A. 6.0 g/l – pH 3.49

Aged for 18 months with the majority in 300 litre French Oak barrels and a smaller percentage in 300 litre American Oak barrels.