limited stock Radford Dale

Black Rock

standard courier: 3 working days

Sold by: Radford Dale

R 395

Ready to ship   available2 60 +

750 ml (Standard)



Syrah, Carignan, Cinsault, Grenache, Mourvedre, Viognier


South Africa


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13.00% alc vol Sugar g/l: 2.65
Type: Red Blend, Red Wine Cellaring Potential: 10 yrs
Origin: Swartland Appellation: Swartland

Tasting Notes:

Earlier picking means lower alcohol and bright, fresh expression of the fruit. The nose shows complexity through interesting spice and fynbos aromas and a prominent cherry note. On the palate the wine delights with generous concentration and refined, smooth texture as well as a clean mineral finish. Lighter and more delicate in style than previous vintages and driven by the warmth of fruit that comes from old vine Greanche and Cinsault.

Dark Cherries
Dark Cherries

Black Pepper
Black Pepper



We have been working with these old bush vine vineyards in Swartland since 2003. The Swartland bears its name from Jan Van Riebeek who called this area of undulating landscape between the mountain ranges "Het Zwarte Land" (the Black Land) because of the local Renosterbos plant found there. When the rain falls, the land appears to be black from a distance.

The region is known for its dry, semi-arid climate and in 2016, during the lead up to harvest, daytime temperatures were as high as ever, with little respite at nighttime. To preserve balance and capture the bright natural acidity with which these varieties ripen, we harvested a little earlier than usual. Drought has been a fact of life in the Swartland over the last few years, but these old vines have never been irrigated and thus have adapted their root structures to plunge many meters deep into the granite subsoil. If there’s moisture to found, these vines will find it. Smaller crops are a direct result of the drought and a subsequent shift in the varietal make up has meant that Grenache and Cinsault make up a major part of the blend.

As is our custom, only hand harvesting was employed to bring the grapes from the vineyards to our cellar and from there bunch sorting was again carried out by hand. Grapes were destemmed and lightly crushed and moved to fermentation vats. A key feature of our process with this wine is that all varieties are co fermented instead of fermenting separately and then blending. This allows for a much more harmonious and seamless blend. From here the wine was drawn off and skins lightly pressed.

Barrel maturation lasted 18 months with most of the barrels ranging from 2nd fill to 6th fill. The wine matured on its primary lees for the duration of its time in barrel in order to build the complexity of the palate while practically eliminating the need for sulphur additions.

Food pairing

Long slow cooked roasts of pork or lamb that may even be a little bit fatty (shoulder of lamb and lamb shanks, for example).

Beef Lamb Hard Cheese Charcuterie
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