Kruithuis Syrah

Beef, Lamb, Spicy food, Mature and hard cheese

After a relatively warm, dry winter, the 2019 vintage was characterized by a moderate summer. Cooler days and nights during ripening resulted in slower sugar accumulation, while phenolics developed steadily. Cooler weather allowed for longer hang time, resulting in more fruit development. Grapes are selected from various sites located in the Stellenbosch region, with each site contributing different characteristics to create complexity in the wine.

300L seasoned French oak barrels were used for a maturation period of 18 months. Parcels were vinified separately and blended before bottling.

Fermentation took place in open-top stainless-steel fermenters. A portion of the grapes were fermented with stems to add spicy pepper character and freshness. During fermentation, pump-overs and punch-downs were performed 3 times daily.

Jean Engelbrecht along with his friends Dillie Malherbe and Jannie Durand set out to create a wine that would not only embody all that is Stellenbosch but that would also pay homage to this great town at the heart of the Cape winelands. Each wine in this range pays tribute to an historical landmark in Stellenbosch.