Free To Be Carbonic Syrah

This wine pairs excellently with charcuterie, stews, and hearty dishes. Its vibrant fruit profile and balanced acidity complement a variety of robust flavors.

The Syrah grapes for this vintage were sourced from Remhoogte Wine Estate's own vineyard in Stellenbosch. The estate's commitment to minimal intervention and sustainable practices ensures the expression of the vineyard's unique terroir in the wine.

Matured for 12 months in concrete tanks, this ageing process allowed the wine to develop its distinctive freshness and elegance without the influence of oak.

The winemaking process began with the use of whole, uncrushed grape bunches, initiating fermentation under a protective CO₂ atmosphere to prevent oxidation. Minimal movement of the fermentation tank was maintained to preserve the integrity of the berries, allowing a natural fermentation over three weeks. Post-fermentation, the pressed juice was reintegrated with the free-run juice to enhance quality. The wine was then matured for 12 months in concrete tanks, allowing it to develop its characteristic aromas and flavors.

“We would like people who drink our wines to experience the estate our soils our slopes our vines and our terroir. Wine should be experienced and not merely drunk and we endeavour to make every bottle of our wine a memorable experience. We believe wine is made in the vineyards and our goal is to allow the vineyards to express themselves by interfering as little as possible. As a result we have adopted a minimalist approach in both the vineyards and the cellar. The idea being to minimalise the human influence on the final product. In the vineyards we do everything by hand from pruning to harvesting. We are also proud members of the Biodiversity and Wine Initiative and of the Integrated Production of Wine Scheme. We have set aside 30% of the estate and dedicated it to the Western Capes indigenous flora and fauna. The goal in the cellar is to facilitate the production of wine from grapes and not merely manufacture wine. This is again done by following the minimalist approach of nothing added apart from a small amount of SO2 prior to bottling. All grapes are hand sorted in the cellar to remove m.o.g. (material other than grapes) and unripe grapes before they go to tank. Wild or naturally occurring yeasts are allowed to ferment the grapes before the wine is drained off the skins and allowed to mature in French oak barrels before being racked and bottled.