Grapes from each vineyard were fermented separately in
stainless steel for an average of 12 to 16 days and most tanks
were left on the skins for an additional one to two weeks,
depending on taste. Specifically selected cool-climate sites
were made in the traditional Syrah style by allowing partial
fermentation on stalks to promote savoury spice and pepper.
The young wines went into barrel only after malolactic
fermentation – 100% went into 300-litre oak barrels comprised
of 30% new barrels and the wine was matured for 14 months.
On the nose: Dark berries (cherries, mulberries and plum)
and exotic spice from oak with cool-climate pepper spice.
Palate: Generous, deep black fruit and riper vintage fruit
expression with pepper spice. Richness and juiciness with
a round, integrated fruit core and silky ripe tannins. Shows
elegant freshness and length with lingering fruit on the
The grapes originated from high-quality vineyard sites around
Stellenbosch, Elgin and the Swartland that were planted on
a variety of soils, each specifically selected for its unique
contribution to the final wine. Strict vineyard management
included shoot thinning in mid-October and again in early
December, leaving an average of two to three shoots per spur.
Bunch thinning and green harvesting were all done in the
vineyards to promote colour, tannin and fruit ripeness, and to
maximise the fruit aroma expression and wine concentration.
The vineyards were hand-harvested during March, and all
bunches were sorted in the vineyard to ensure that only the
most perfect grapes reached the winery.
Soft ripe tannins give fullness and richness
to the wine, making it exceptionally easy to drink, while still
retaining the structure to support at least five years in the
|Residual Sugar||3.5 g/l|
|Total Acid||5.8 g/l|