Proprietor's Syrah

The grapes are hand-harvesting in the cool of the early morning. Whole berries are fermented in open top tanks and barrels with intermittent pump-overs and punch-downs to ensure a balance between flavour, colour and tannin extraction from the skins. All ferments are meticulously monitored to ensure that all the natural aromas and flavours are preserved. After primary fermentation, some tanks will undergo extended maceration. Each variety is matured separately in oak before final blending.

Challenging conditions led to a reduced wine grape crop for South African producers in 2016, but grapes were healthy and the concentrated flavours promised good wines. The weather was very warm, especially from the end of October towards the end of January, which restricted the growth and constituted lower bunch masses and smaller berries. However, the dry conditions led to the vineyards and grapes being healthy overall, and although the harvest period started and ended earlier, the wines from the 2016 vintage appear to be quite good, with good structure and flavours. The Syrah vineyards grow on the warm, north-facing slopes of the Helderberg region within the Stellenbosch appellation. The Viognier was sourced from neighbouring Helderberg vineyards and was co-fermented after harvest. With an altitude of approximately 250 metres above sea level, together with the cooling influence of the Atlantic Ocean, the ripening period can be extended, resulting in wines with phenolic ripeness.

Aged for 18 months with the majority in 300 litre French Oak barrels and a smaller percentage in 300 litre American Oak barrels.