Conebush 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 firstand 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 sandy, gravelly and highly weathered soils with a clay substructure. 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, Leucadendron Coniferum or the Dune Conebush.

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.