Reserve Syrah

Enjoy with a wide variety of Charcuterie and Strong Cheese.

2015 was one of the earliest vintages on record and careful attention had to be paid in the vineyards to ensure ripe fruit was harvested. This was achieved through effective crop thinning and selective harvest. Soil moisture levels had to be managed to extend the ripening as late as possible. Disease pressure was low and fruit health and fruit concentration was excellent. The earlier vintage resulted in more prominent tannins, hence the extraction in the winery was adjusted accordingly.

The wine spent 10 months in 300L French oak barrels and a further 10 months in 3000L Fourdré barrels and cement tanks (total 25% new wood)

The Syrah was manually harvested and destalked into stainless steel fermentation tanks. A small percentage of bunches were fermented without destalking. Natural fermentation followed with a slight extended maceration on the skins to stabilize the colour and give the wine palate length. Fermentation temperatures were managed between 24°C and 30°C with a combination of punch downs and gentle pump overs to extract colour and flavour from the skins. After fermentation,the wine was pressed off the skins and malolactic fermentation was completed in barrel.

A hidden garden vineyard deep in the Stellenbosch Kloof, with sweeping views across False Bay to Cape Town, lies DeMorgenzon - a name derived from Dutch origin for “the morning sun.” From its hilltop manor, this prestigious and graceful family estate is home to Wendy and Hylton Appelbaum. Classical music drifts through the garden vineyards. The earth has music for those who listen. Viticulturally, DeMorgenzon has predominantly south-facing slopes create a cooler microclimate in an otherwise warm region. This allows for the production of finely poised, ethereal Chenin Blanc and Chardonnay, as well as sophisticated, highly aromatic Syrah and Cabernet Sauvignon. In keeping with their vinous philosophy, the estate is farmed regeneratively, fostering biodiversity and soil vitality to create a balanced, living ecosystem in the vineyards.