The Winery of Good Hope

Mountainside Syrah

standard courier: 3 working days

Sold by: Radford Dale

R 120

Ready to ship   available2 60 + Sold only in multiples of 6 Bottles

750 ml (Standard)

2017


Cultivar:

100% Syrah

Country:

South Africa

Rating:

There are currently no ratings available.

Specifications:

13.50% alc vol Sugar g/l: 3.4
Type: Red Wine Cellaring Potential: 10 yrs
Origin: Stellenbosch Appellation: Stellenbosch

Tasting Notes:

A fresh approach to Syrah from Stellenbosch, this wines derives its character largely from its elegant spice and fynbos aromas and an interesting combination of ripe red fruits and cured meat flavours, as well as a grippy, yet supple texture. In an age where Syrah is known for making big, polished and powerful, often sweet fruited wines, we have chosen the path less travelled by showing a restrained and subtle expression of one of the Cape’s most exciting varieties.

Redcurrant
Redcurrant

Fynbos
Fynbos

Spices
Spices

Smoked Meat
Smoked Meat

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.

Two mature, trellised, mountainside vineyards, planted with a variety of clones produce this Syrah. Overlooking False Bay, the vines enjoy the cooling influence of the famous Cape Doctor (the prevailing South Easterly wind during summertime. The rocky, gravelly nature of the soil promotes the production of balanced, finely textured wines which show restrained fruit and interesting spice and fynbos notes. The 2017 crop was a small crop as we experienced a very dry winter and a warm ripening season.

Grapes were hand harvested, crushed and destemmed into large stainless steel fermenters where cold soaking was employed for several days on the skins to promote fruitiness, colour and flavour. Cool, spontaneous fermentation and a quick removal from skins after its completion was chosen as opposed warm fermentation and extended post fermentation skin contact which would have led to over extraction. Pump-overs were limited to one or two a day depending on the phase of fermentation and this has resulted in the extraction of soft tannins and a lithe texture.

Half of the wine was matured in older French oak barrels (3rd, 4th and 5th fill) for 6 months and assembled with the tank matured half before bottling.

Food pairing

Pair with lamb, sausages, and grilled meats of all kinds.

Hard Cheese Pork Lamb Beef
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