With the drought persisting for three years, Shiraz, being a vigorous grape variety, had an opportunity to excel. Fortunately, February did not witness any significant heatwaves, enabling the vines to handle stress well. Although the yields remained unaffected, the berries were small and of excellent quality.
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.
Deep garnet with a crimson core. Ground black pepper, hint of incense, violets in the undergrowth, bramble fruit, a youngberry freshness; the generous aromatics are sketched in by cigar box and vanilla toast. Youthful and energetic on the palate. Silken tannins coil around deep, dark cherry fruit, spiralling out in raspberries, plums, and cranberries. Spicy and savoury at the edges. Woven right through is a saline, lifted acidity, a hallmark of the 2017 vintage and its ratio of small berried bunches. Layered tannins build and melt into plummy juicy fruit, trailing to cacao nib and black cherries.
Wine of Origin: Stellenbosch
10% Syrah/Shiraz
Alc 14.9% by Vol. - R.S 3.3 g/l - T.A. 5.6 g/l – pH 3.7
Aged for 18 months with the majority in 300 litre French Oak barrels
