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R1,500.00
Origin: Voor-Groenberg | Wellington
Cultivar: Syrah 100%
Bottling Date: July 2016
Release Date: February 2017
Total Production: 100 bottles
Bottle Size: 1.5l Magnum Bottle
Ageing Potential: Enjoy now and can be stored +10 years
Serve At: 16 – 18 Degrees
Pair With: Tapas, curries, meat casseroles, Rack of Lamb, Pork Loin and venison dishes
A full-bodied palate with a fine balance of ripe fruits and spice with a hint of oak. The tremendous aromas and polished tannins are an expression of hand-selected grapes and unique terroir. The mouthfeel is rich and powerful marked by elegance and intense freshness.
A cold and wet winter with a higher than normal rainfall, allowed the vineyards a well-deserved rest to refuel for the following season. Spring arrived on time in September with warm and sunny days but shortly thereafter some cooler weather set in which ran into October. This later rain worried many a farmer for the coming crops and for potential diseases in the vineyards.
The winds also arrived later than usual which caused a certain loss of crop in the vineyards. However, due to efficient vineyard management and accurate irrigation, the remainder crop was similar to the previous year’s 4 tons per hectare and supplied us with excellent quality grapes.
The bunches were selected by hand in both the vineyards and the cellar prior to crushing. The intensity of the juice was very impressive, with the resulting wine being full-bodied with bursting flavours of the warm summer.
Single Block Size: 1,14 HA
Planted: 1996
Soil: Decomposed Granite with traces of Table Mountain Sandstone
Style of Wine: Barrel Matured Red Wine
Wood Maturation: New French Oak | 1st and 2nd fill French Oak
Analysis: Alcohol 14,5 % vol, Residual Sugar 2.4 gm/l, Total Acidity 5.90 gm/l, pH 3.57
The clusters were hand-picked into 18-kg crates and then selected and sorted by hand before destemming, and finally softly crushed. All grapes come exclusively from our own single vineyard block situated on our farm at 250m altitude above sea level. Fermentation took place in stainless steel tanks at temperatures between 26-30°C for 10 days, followed by 10-15 days of maceration on the skins. The malolactic fermentation took place mainly in French oak barrels, 10% new and 90% second, third and fourth filled barrels. The wine then remained in barrels, in temperature-controlled cellars for 30 months. After bottling, the wine aged a further 6 months prior to release.
