Dawn of the Salty Tongues Syrah

Beef, Lamb, Poultry, Game (deer, venison)

These Vineyards were planted in 1999 on decomposed Sandstone soils 25 kilometres from the Atlantic ocean.

Aging in barrel was done for 10 months.

Grapes were picked early in the morning to preserve freshness, then cooled down before being destemmed with 30% whole bunches into open fermenters the next morning. Fermentation started after three days of cold soaking and lasted for about two weeks with pumpovers three times a day, fermentation temperature was kept at 27⁰C. After fermentation the wine was racked to 500 litre barrels for aging.

A small town Weskus boytjie making wines of substance, with a true reflection of terroir and personality, and a little bohemian twist. Sakkie Mouton is the epitome of the classic West Coast maverick or perhaps the West Coast misfit to use his own words. But whatever descriptives you use to describe his unique brand of winemaking and marketing, there is no denying this young man’s incredible talent, passion and vision. Almost uniquely, despite his enviable and obvious rock star talents, he has never been too confident or arrogant to dismiss advice or unwilling to alter course in the name of producing the very best possible end product.