Conebush Single Vineyard Syrah

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

The hand-picked and hand-sorted grapes were destemmed, transferred to tank for cold soaking, for 3 days, before being inoculated with a selected yeast culture. The fermentation temperature was controlled to be between 18-25˚C. The skins were carefully punched down by hand with the level of extraction evaluated through tasting during fermentation. On completion of fermentation, the tank was drained and skins pressed. The free-run wine 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 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 was matured for a period of 18 months in barrels. The barrels were then tasted and only the best selected for bottling.