Syrah

Lamb loin confit belly, served with harissa, babaganoush, chick peas, baby marrow, pistacchio and lamb jus.

Grapes for our 2014 Syrah come from seven sustainably farmed vineyard parcels in different parts of the Swartland: four parcels planted in the stony Shale and Schist based soils of the Kasteelberg; two parcels of dry-land, bush vines grown in the decomposed Granite of the Paardeberg; and one on the rolling, iron-rich soils west of Malmesbury. Vines are aged between 19 and 26 years. Grapes were harvested between the 26th January and 15th February 2014.

Aged 14 months in French oak 225L and 500L barrels and 2000L Foudre, 15% new.

Each parcel of grapes is chilled in our cold room then 50% is destemmed to tank and the remainder is added as whole bunches. Minimal SO2 is added and, as with all our wines, no further additions are made. The must is initially pigeaged once a day. After about 4 days, fermentation begins with indigenous yeasts and the wine is pigeaged once or twice a day, depending on extract and tannin development. Temperatures are kept below 28 °C. Fermentation lasts 7 to 10 days after which 3 to 7 weeks (also depending on tannin development) skin contact is given. The wine is then pressed to barrel for malolactic fermentation and maturation. Each parcel is racked in Spring to blend the wine, which is then returned to barrel and later bottled unfiltered and unfined.

“Wines that transport you to the Swartland.” – Andrea Mullineux Packed with layers of distinctive vibrancy, regional character, great allure and sophistication. Staying true to the Mullineux winemaking philosophy, these wines can be opened and enjoyed upon vintage release, or over two decades from the vintage.