Cats Tail Single Vineyard Syrah

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The hand-picked and hand-sorted grapes were destemmed and inoculated with a selected yeast culture. The fermentation temperature was carefully controlled, reaching a peak temperature of 27˚C. The skins were carefully punched-down by hand with the level of extraction evaluated through tasting during fermentation. On completion of fermentation, the wine spent a further three weeks on the skins for optimal extraction of colour and flavour. The free-run juice pressed gently into first and second-fill barrels. Malolactic fermentation occurred naturally after which the wine was racked.

The vineyards are planted in north-west facing blocks on the lower reaches of the farm within view of the sea, in KoffieKlip and highly weathered soils. The vineyards of Lomond are surrounded by indigenous flora known as Fynbos. This single vineyard wine is named after a vulnerable listed species endemic to the Agulhas Region, Erica Lineata or CatsTail Erica

The wine matured for a period of 18 months in the same barrels. The barrels were then tasted and screened to ensure that only the best barrels were selected for fining and filtration.