limited stock La Motte

Pierneef Syrah Viognier 1.5l

standard courier: 3 working days

Sold by: La Motte

R 540

Ready to ship   available1 X 18

1.5 L (Magnum)

2016


Cultivar:

94% Syrah/Shiraz, 6% Viognier

Country:

South Africa

Rating:

There are currently no ratings available.

Specifications:

13.87% alc vol Sugar g/l: 3.0
Type: Red Wine, Red Blend Cellaring Potential: 8 yrs+
Origin: Western Cape Appellation: Walker Bay, Franschhoek, Elim

Tasting Notes:

Good colour and tight, concentrated tannins from the Walker Bay area are combined with spicy, intensely-flavoured wine from Elim, to produce a wine full of flavour and complexity. Intense aromas of green pepper, mulberry, rose perfume and spicy oak are present. Soft, velvety entry with polished silky tannins lively and fresh on the finish.

Rose
Rose

Mulberry
Mulberry

Spice
Spice

Green Pepper
Green Pepper

  • Additional Information

  • In the vineyard

  • In the cellar

  • Ageing

  • Food Pairing

    Food pairing

    This red-and-white blend with its rich, fruity style is a versatile partner to food, as the structure and spice of the Syrah as well as the floral nuances of the Viognier allow it to complement beef, venison and charcuterie, aromatic curries, game birds such as quail and duck, as well as reduced fruit flavours.

    Venison Spicy Food Charcuterie Beef

The Elim vineyards grow in duplex soils with a high content of ferrocrete (coffee stone). The Walker Bay vineyards grow in shallow shale and the Franschhoek vineyards in deep, sandy decomposed sandstone and granite. Cool conditions at Elim resulted in a natural low yield of about 5 tons/ha. The Walker Bay vineyards also rendered a low yield because of dry and windy conditions and shallow shale soils. The Franschhoek Viognier was chosen because of its late ripening and was picked together with the Syrah, in order to co-ferment.

Due to climatic conditions, the harvest, that was large, lost moisture, enhancing concentration and eventually ensuring excellent quality. Analyses and flavours were promising.

Grapes from the different Syrah vineyards were harvested at different times, but always together with some Viognier. The grapes were hand-sorted, followed by fermentation without stems. Regular pump-overs were done during fermentation at about 25 degrees Celsius.

After about 25 days’ maceration, the free run and press wine were transferred together to 300-litre barrels and then matured for 14 months. 75% of the barrels were new.

Food pairing

This red-and-white blend with its rich, fruity style is a versatile partner to food, as the structure and spice of the Syrah as well as the floral nuances of the Viognier allow it to complement beef, venison and charcuterie, aromatic curries, game birds such as quail and duck, as well as reduced fruit flavours.

Venison Spicy Food Charcuterie Beef
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