Syrah Reserve

Hand pick at 24 Balling. Fermented in a 10 ton open-top concrete fermenter. The fermentation took about 10 days with 2 punch downs a day. The grapes were then gentle pressed at around 4 Balling to compensate for the remaining sugars in the whole cluster. Fermentation finished inside stainless steel tanks. After fermentation the wine went to barrels. Finished Malolactic Fermentation inside barrels and was then racked and returned to barrels to age for a further 12 months.

The vines are rooted in deep red Hutton soils on north-facing slopes, catching the southerly breezes of summer and the frontal winds that punish the Cape from the north in winter. Cool growing conditions on exposed aspects, as well as the practise of dryland farming, sees the fruit develop slowly, drawing maximum variety expression on the vine. The result is tight bunches of small berries, ideal for making wines of structure, elegance and refinement.

12 months oak maturation in 20% new 225L French oak barrels.