Groenekloof Syrah

Pork belly and braised chicken.

Sourced from low yielding bush vines with no supplementary irrigation. The soils consist of decomposed granite and clay allowing for good physical properties like water retention. Harvest commenced on the 13 February and carried through to the 19 February. Grapes were harvested between 24 and 25°B with a total acid of 7-8 g/l and a pH of 3.4-3.5.

Aged for 14 months in 5% new and the balance in older French puncheons of 500l capacity.

Hand-picked, 30% was whole bunch fermented, 30% fermented with stems and the remaining 40% was whole berry fermented on skins in open top fermenters allowing punch downs and gentle pump-overs to extract colour, flavour and tannin. Malolactic fermentation in French oak puncheons.

Neil Ellis is a South African wine producer built on the belief that each variety should be matched to the site where it performs best. Working across distinctive Cape vineyards, the range is known for precise, site-expressive wines spanning Sauvignon Blanc, Chardonnay, Cabernet Sauvignon and more.