Mountainside Syrah

Please note: Award stickers are applied at the producer's discretion and may not be present on all bottles.

Grapes were picked by hand in the cool of the morning and then hand sorted with particular focus on excluding any raisins or berries which had seen too much sun so that the natural purity could be highlighted. From there the grapes were destemmed and lightly crushed and left to “cold soak” for three days at low temperatures. Natural fermentation with no addition of yeast and a submerged cap method was employed so that the wine expresses the site and the vintage instead of having a predetermined set aromas and flavours. The wine was pressed soon after the fermentation was completed and transferred to barrel.

Our two mature Syrah vineyards are planted on the decomposed granite soils of the Helderberg mountainside overlooking False Bay. Here the vines benefit from the cooling breezes of the famous Cape Doctor, the South-Easterly wind which blows off the ocean only a few kilometres away. The rocky, gravelly soil helps to produce balanced and finely textured wines which show restrained fruit, lovely spice and fynbos notes.

Malolactic fermentation took place in barrel. The wine was barrel matured for about 14 months before bottling.