Alani Syrah

The wine pairs well with leaner red meats, stew and mildly spicy ethnic foods such as slow-cooked lightly spiced beef brisket, grilled rack of lamb. Indian curry or mild spiced Mexican stew.

Only berries of premium quality were hand-picked in the vineyard leaving all sunburnt berries on the vine.

Finally, the wine was lightly pressed and matured for 18 months in French oak barrels. Twenty percent went into 1st fill French oak and the rest into 2nd and 3rd fill.

Once destemmed berries underwent second-hand sorting selection process. No crushing of the berries took place and was inoculated with yeast to start the alcoholic fermentation process. Once completed, cold-soaking took place for one day at 15 degrees celcius. The grapes were left on the skins for 21 days. Punch-downs and pump-overs occurred regularly ensuring a velvety smooth tannin structure.

Our approach is classic, with a modern touch, We hand-select our grapes in the vineyards and once in the cellar we release their true inner character in a traditional way, combined with modern techniques, triggering all five senses: The Element, The Emotion, The Land, The Light and The People.