Riebeekberg Syrah

Please note: Award stickers are applied at the producer's discretion and may not be present on all bottles.

All grapes are handpicked during the early morning hours from the slopes of Riebeekberg, then cooled overnight in a temperature controlled room at 5 °C. Approximately 60% of the grapes are crushed and destemmed, while the remaining 40% undergo whole-cluster fermentation. Natural fermentation takes place in open fermenters, with gentle extraction achieved through light punch-downs twice daily. After alcoholic fermentation is complete, the wine remains on the skins for an additional 14 days before being pressed into foudre and cement tanks. Malolactic fermentation occurs in both foudre and cement tank.

The wine is then racked off the lees and receives a low sulphur addition. It is aged for a total of 10 months in foudre and cement tank prior to bottling.