Proprietor's Syrah

The grapes were hand-harvested in the cool of the early morning. Whole berries were 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. The Shiraz component was partially whole bunch fermented to aid with flavour complexity. All ferments were meticulously monitored to ensure that the natural aromas and flavours were preserved. After primary fermentation, some tanks underwent extended maceration. batches were matured separately in oak before final blending and bottling took place.

The 2023 growing season was marked by a warmer winter and fewer cold units, but steady Atlantic winds and light spring showers helped regulate summer temperatures. This led to healthy canopy growth, even development, and balanced ripening across all varieties. Harvest began on 16 February with Merlot and concluded with our later-ripening Cabernet Sauvignon, which benefited from extended hang time. Despite late-season rain and predictions of a smaller crop, the Helderberg produced exceptional fruit with remarkable colour, structure and finesse. The Shiraz vineyards grow on the warm, north-facing slopes of the Helderberg region within the Stellenbosch appellation. 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 16 months in French (95%) and American (5%) 300-litre oak barrels (30% new wood). A small portion (10%) spent 8 to 10 months maturing in Terracotta Amphora.