Syrah

The Syrah was hand-harvested in the early morning at each site and crushed with 90% whole clusters to highlight Swartland expression. Fermentation proceeded with indigenous yeast, supported by regular cap management to encourage natural, gentle extraction. After four weeks, the wine was pressed to 500 L barrels; each parcel was racked just after spring, and the final wine was bottled unfined and unfiltered.

This wine is composed of fruit from six sustainably farmed Swartland vineyards: three parcels on stony schist-based soils of the Kasteelberg, two parcels from dry-land bush vines rooted in decomposed granite terroir on the Paardeberg, and one parcel from iron-rich soils just west of Malmesbury. Harvest ran from 15 February to 5 March 2023, with yields of 3–5 tons/ha (median ±30 hL/ha).

The component parcels matured for 11 months in 500 L French oak barrels, after which the Syrah was blended and aged for a further 10 months prior to bottling.