Ceres Plateau Syrah

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The fruit was harvested by hand between 29 February and 11 March. Syrah from the Ceres Plateau carries immense natural intensity, so the winemaking calls for a gentler hand. Higher natural tannins meant only 60% of the fruit was fermented as whole clusters, with the balance destemmed and fermented as whole berries. Fermentation took place in tulip-shaped concrete fermenters using a submerged-cap technique, helping to soften the wine’s structure while preserving its clarity. Both primary and malolactic fermentations occurred spontaneously.

The Ceres Plateau experienced a cold, wet winter and moderate flowering conditions, followed by a season of warm nights and cooler-than-average daytime temperatures from December onward. This combination allowed for slow, even ripening and a superb balance of natural acidity. The fruit was hand-picked between 29 February and 11 March. It showed great clarity and vibrancy — marking this as a standout vintage for the Ceres Plateau Syrah. This vineyard is planted into the Bokkeveld shale soils of the Witzenberg mountain range, atop the Ceres Plateau. Situated in one of South Africa’s most elevated growing regions, the site sits at over 1000m above sea level and presents all the textbook extremes of high-altitude viticulture. In winter, the vineyard is often blanketed in snow, while a dramatic diurnal shift slows ripening. It is invariably the final Syrah block we harvest each year.

The wine was then matured in 2000L Austrian foudre for 11 months, and bottled without fining to preserve a more complex and authentic expression of Syrah.