This elegant Syrah is crafted from low-yielding, unirrigated bush vines in the Western Cape, thriving in decomposed granite and clay soils.
A precise approach in the cellar involved 25% whole bunch fermentation, 30% with stems, and the remainder as whole berries in open-top fermenters. After malolactic fermentation in French oak puncheons, the wine aged for 14 months in old 500-liter puncheons (2% new oak), preserving its fruit purity.
Expect perfumed aromas of raspberries and cherries, with hints of violets and pepper. The palate is juicy with bright cherry notes, balanced by fine tannins and a fresh finish. Spicy, peppery notes linger.
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