Syrah

Although not as common as lamb or beef, venison or darker wild boar meat also is great with Syrah.

In older oak barrels: this is a mixture of 225l, 300l and 500l barrels.

The bunches are crushed, and destalked and the mash pumped to open-top oak fermenters. A portion of stalks are added back, for extra structure. Regular punch downs ensures good colour and skin tannin extraction. Soon after fermentation, the wine is pressed.

The story of Montegray Vineyards began with the purchase of a small very special Syrah vineyard in the Banhoek Valley. Rose Jordaan from Bartinney then began looking for other small batch interesting varietals and special vineyards in the Winelands showcasing the regions diverse nature.