Agulhas Wine Triangle Syrah Shiraz Collection

After destalking and minimal crushing of the berries, they were left to cold soak for 48 hours. Fermentation with selected Rhône yeast strains was temperature controlled at 22-26°C. Pump overs were effected twice daily.

Winter of 2017 was one of the driest in the Western Cape in the last century, fortunately our winter rains were within average range. We received very late cold fronts with icy rain in mid-September. This storm did extreme damage to our young shoots, so while we received water for irrigation the price paid was the loss of half of our potential crop almost overnight. In late November we had a further blow with a hail storm which caused more vineyard damage and the final harvest crop was on a very a very low 3,7 ton/ha. The conditions during the rest of the growing season were moderate with cool, dry weather and the small crop was handled with care to make the most of it. The result was a small, concentrated vintage, comparable to 2015.

The wine was barrel matured for 18 months in 30% new French oak barrels with only selected barrels chosen for the final blend.

Grapes are harvested early morning at 24° Balling. Cold trucks transport the cool-climate grapes to Du Toitskloof Wines for vinification. After crushing and de-stemming the mash undergoes cold soaking for 3 days. During fermentation, the rotor tanks are turned every 6 hours to ensure maximum flavour and colour extraction from the skins.

Grapes are sourced from the southernmost tip of the African continent where the Atlantic and Indian Oceans meet; this area is known as the Agulhas Wine Triangle. Ancient soils of sandstone, quartz and broken shale lead to a unique terroir while the cool maritime climate with strong winds temper the vineyards to restrict skyward growth and allow for gradual ripening of the grapes. Wines have distinctive varietal characteristics with low yields delivering concentrated and complex flavours, elegance, structure and depth; reflecting the uniqueness of the region.

100% Malolactic fermentation follow the alcoholic fermentation and wine is then aged for 20 months in French Oak barrels.

The varietals of this blend are hand-picked and gently de-stemmed. Independently fermented, matured, aged in French oak for 12 months and meticulously blended.

Shiraz grows like it wants to fly away – especially on the precarious slopes of our windswept mountain. Hand-dug holes on the rockiest aspect of our farm keep these vines anchored in the bedrock of our dreams. Eight nerve-racking years of patient vine husbandry slipped into memories and historical weather data before we excitedly welcomed an intense, but small crop into our winery.

The hand-picked and hand-sorted grapes were destemmed, crushed into small open tanks and inoculated with a selected yeast culture. The fermentation temperature was carefully controlled, reaching a peak temperature of 27˚C. The skins were carefully punched-down by hand with the level of extraction evaluated through tasting during fermentation. On completion of fermentation, the wine spent a further three weeks on the skins for optimal extraction of colour and flavour. The free-run juice was then drained off and the skins pressed gently into first-fill barrels. Malolactic fermentation occurred naturally after which the wine was racked.

Lomond, in the Gansbaai area, is situated in the valley of the Uilenkraal River and located at a most southerly latitude – 34˚ 34´ south. It is one of a handful of wine farms within the Cape Agulhas appellation of origin. Altitudes vary, with some blocks around 50m above sea level, while others are located around 100m above sea level, with an unhindered exposure to the sea. However, even the lowest-lying vineyards still benefit from the cool maritime winds.

The wine matured for a period of 18 months in the same barrels. the barrels were then tasted and screened to ensure that only the best barrels were selected

Harvested at optimum ripeness, this Syrah was naturally fermented on its skin and 20% whole bunch for 10days, left on its skin till malolactic fermentation was done and racked into 300lt barrels for 24months.

Establishing this vineyard on the ancient rocky riverbed of the Breede River, dating back almost 14milion years, was not an easy task, but with dedicated labour this wine resulted in a very terroir driven Syrah. Uniquely Swellendam. Constantly 50% lower temperatures during the night as during the day.