First Sighting Syrah

The grapes were cold soaked for 1day prior to fermentation. Fermentation temperatures were controlled between 22 and 26°C. We had a total of 14 days skin contact during fermentation. Pump-overs were affected twice daily.

The growing season started with a very good Winter in 220 with enough cold units and good rain, but when Spring set in, the Winter unfortunately didn't stop. The Cape South Coast region was still cold and wet with lots of rain during November. The weather is not ideal during flowering season, the continuous wet days creates the perfect conditions for severe Downy Mildew development throughout the region. This can have a devastating effect on the canopy and in the grape bunches and can cause a dramatic loss of the crop. Our vines were still sensitive after last year's hail damage, their reserves were not what they should have been and fertility in the buds was less than ideal. Ass to that the cold, wet, windy conditions resulting small crop (3.5T/ha) made intense wines with loads of fruit and concentration. Harvesting was almost 10 days late and we only picked the Shiraz to the end of March.

100% of the wine was matured for 12 months in 300L French oak barrels, mostly second and third fill.