Syrah

Beef brasato with pappardelle and mint.

The two hectare single vineyard vines are meticulously cared for by hand to ensure maximum Organic and biodynamic practices are employed, which includes not using any pesticides, herbicides or chemical sprays. In addition, farm produced compost, teas and biodynamic preparations are employed. The fruit was hand picked in the second week of February 2014 in small lug boxes to ensure that perfect grapes reached the cellar.

This wine was matured in French oak barrels during primary and secondary fermentation for 22-24 months.

Biodynamic practices were also followed in the cellar. In the winery, the grapes were sorted twice – firstly as whole bunches and then as berries to ensure that only the best grapes reach the fermentation tank. Extraction happens by way of remontage, carefully monitored to prevent over-extraction.

Over the past decade Jasper Raats has built an international reputation for crafting outstanding wines such as Sauvignon and Pinot from the Hemel-en-Aarde Valley but more particularly for his seven years of winemaking efforts in New Zealand. Crafting very individualistic wines “that I like and can make without any restrictions or guidelines” has been a natural progression two years after returning to South Africa.