The Unyielding Syrah

Beef, Lamb, Poultry, Game (deer, venison)

Small French oak barrels, 60% NEW, for 16 months – no fining or filtration.

100% de-stemmed and crushed with zero addition of sulphur, left to cold soak for 48-72 hours, and fermented with indigenous yeast at temperatures between 18-30 celsius for 8 days, pumped over twice a day. Ater alcoholic fermentation one of the two tanks made was pressed and the wine pumped in to fill up the remaining tank where it was left on its skins for 3 weeks, before being pressed and racked into barrel for full natural malolactic fermentation in small French oak barrels.

Established in 2003 our finite production is dedicated to the crafting of fine Cape wines with the focus on Syrah and Viognier. Our philosophy is not simply to make great wines but to harness the flavours and complexities of both varietal and 'terroir' such that provenance and sense of place are all.