limited stock Radford Dale


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R 295

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750 ml (Standard)



100% Syrah


South Africa


92 Points - 91 Points - Tim Atkin 4.5 Stars - Platter's


13.50% alc vol Sugar g/l: 2.8
Type: Red Wine Cellaring Potential: 10 yrs
Origin: Stellenbosch Appellation: Stellenbosch

Tasting Notes:

Over the space of many vintages in The Cape, Syrah has proven itself well suited to the soils and the climate of our beloved Helderberg. With our vines maturing nicely we are seeing wines of elegance, depth and restraint, while also allowing the unique aspects of the terroir to shine. The wine shows a fantastically enticing nose with oriental spice notes and dark fruit complexity. Fine black pepper and soy sauce notes over a dark fruit core form the focal point of the palate while the grainy texture of adds grip before a lovely fresh finish.



Sweet Spices
Sweet Spices

Black Pepper
Black Pepper

The Radford Dale Philosophy brings together the natural qualities of the geology & climate of the Cape of Good Hope with the experience & passion of a team of friends, from the Old World & the New. Together they make some of the finest, rarest & most individual wines of this incredible region.

Both vineyards that produce this exceptional Syrah are planted on soils derived from granite. The older of the two vineyards (now 25 years old) is rooted in a particularly rocky variety of decomposed granite known loacally as “Koffie Klip”. The second is on a crunchy less decomposed granite. This imparts to the wine an elegant and refined character while the temperate Summers of Stellenbosch allow the grapes to ripen slowly and evenly, allowing for depth of flavour and great balance.

Grapes were picked by hand in the cool of the morning and then hand sorted with particular focus on excluding any raisins or berries which had seen too much sun so that the natural purity of the fruit could be highlighted. From there the grapes were destemmed and lightly crushed and left to “cold soak” for three days at low temperatures. A small portion (20%) of the fruit was fermented as whole bunches in an open top fermenter. This process highlights the spiciness of the variety and brings delicate floral aromas to the final blend. Natural fermentation with no addition of yeast was employed so that the wine express the site and the vintage instead of having a predetermined set aromas and flavours. The wine was pressed soon after the fermentation was completed and transferred to barrel.

Malolactic fermentation took place in barrel. Barrel matured for about 19 months, then assembled into one tank, which was settled in our cold cellar for almost 2 months before bottling. No fining and bottled without filtration.

Food pairing

Grilled New York strip or ribeye steak.

Lamb Hard Cheese Charcuterie Beef
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