The Bernard Series Basket Press Syrah

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Forty percent of the lot underwent whole-bunch fermentation in open-top concrete fermenters and terracotta amphorae, with spontaneous intracellular fermentation contributing to heightened aromatic lift and structural tension. The remaining fruit was hand-sorted, destemmed, and vinified in a combination of stainless steel and concrete vessels, employing gentle pump-overs to regulate extraction kinetics and maintain phenolic finesse. Following pressing, all components completed malolactic conversion in concrete prior to barrel allocation.

The Stellenbosch Polkadraai region is the heart and soul of this blend, contributing elegance, finesse, and a signature spice thanks to its cooler slopes. The 10% Swartland component adds depth, concentration, and rich black-fruit character, a reflection of the region’s dry climate and intensely flavoured berries. Together, these two regions work in perfect synergy, enhancing both the fruit expression and the overall spice profile of the wine.

Maturation proceeded over 14 months with two rackings, utilising a regime of 25% new French oak barriques, 35% second- to fourthfill barriques, 20% large-format foudre, and 20% terracotta amphorae to balance oxidative and reductive ageing pathways and refine tannin integration.