Pierneef Atelier Syrah Viognier

Grapes from the different Shiraz vineyards were harvested at different times. The Viognier grapes were added to some of these tanks. The grapes were hand sorted and then fermented without stems. Regular pump overs were done while fermenting at about 25 degrees Celsius. After about 15 days of maceration the free run and press wine were taken to 300-liter barrels together and matured for 24 months.

The wine is a blend of 93% Syrah and 7% Viognier. The Shiraz component is from Elim. The Viognier originates from Franschhoek and was co-fermented with the Shiraz. Positive post-harvest conditions helped plants accumulate sufficient reserves. Rainfall was lower than average, but winter cold units were adequate and ensured even budding. Moderate summer temperatures with the absence of heat waves encouraged exceptional flavour development. The harvest was eventually much bigger than in 2019, resulting in lower acidity levels. The Elim vineyards are planted in duplex soils rich in ferrocrete (also known as coffee stone) and are characterized by consistently windy conditions. In contrast, the Franschhoek vineyards are rooted in deep, sandy soils derived from decomposed sandstone and granite. The cool climate in Elim naturally limits yields to approximately 5 tons per hectare. The Franschhoek Viognier was specifically selected for its late ripening, allowing it to be harvested at the same time as the Shiraz for co-fermentation in a single tank.