Prelude by Bacco Syrah

Ostrich steak with rosemary potatoes, pepper-crusted fillet with charred asparagus, braised cabbage with pomegranate molasses and bacon lardons. Peking duck.

Planted in 2016 on a one‑hectare block in Paarl, the vines require rigorous canopy and crop management. Underripe bunches are dropped during ripening to concentrate energy into top-quality fruit.

20 months in French oak: 25% new 225 L, balance in neutral 300 L (or second/third-fill casks). Followed by a minimum 12 months in-bottle maturation before release.

Handpicked early in the morning, the fruit undergoes meticulous sorting—first whole bunches, then berries. Grapes are gently crushed, fermented in stainless steel and, after pressing, matured in French oak barrels—25% in new 225 L barrels and the rest in neutral 300 L barrels—for 20 months. The wine was then aged in bottle for at least 12 months before release.

Time at Baccō is a slow rhythm, gently flowing like the seasons. Just as the life cycle of the vine cannot be rushed, creating any rare work of art requires patience. We believe that true wellbeing lies in synergy with nature, nurturing our environment and savouring its gifts. Our wines are made with this mindful, unhurried approach, to be generous and engage all the senses. Baccō is a family inspired project borne from Nathan Jankelowitz’s passion for the art of producing premium quality wines. Long inspired by the opulence of the Super Tuscan region, Nathan dreamt of bringing this holistic, experiential brand of luxury to South African wine lovers. A dream that has now become a magnificent reality.