Syrah

After destalking and minimal crushing of the berries, they were left to cold soak for 48 hours. Fermentation with selected Rhône yeast strains was temperature controlled at 22-26°C. Pump overs were effected twice daily.

The winter of 2016 was cold and dry for the Strandveld region compared to the previous wet winters, but compared to the rest of the Western Cape, which had an extremely dry spell, we were well off. All our dams were full in spring, which arrived later and with less wind than normal. This carried on into November with beautiful windless summer days, perfect conditions for the vineyard flower season and berry set. The result was one of our biggest crops to date. February was dry with cool south eat winds giving us perfect ripening conditions. We harvested the Shiraz growing on the white Quartz gravel early in March 2017.

The wine was barrel matured for 18 months in 100% French oak, 35% new, 30% 2nd fill and 35% 4th fill, with only selected barrels chosen for the final blend.