Syrah

Grilled meats, meaty casseroles & mature cheeses

The wine spent 9 days on skins before being pressed and aged in 2nd and 3rd fill French oak barrels for 11 months.

Grapes harvested at optimum phenolic ripeness in order to secure ripe tannins for ageing. After 36 hours of cold maceration on the skins, the juice was inoculated with yeast sourced from the Rhone Valley in France.

The Villiersdorp Moskonfyt en Vrugtekoöperasie Beperk was established in 1922 to produce (grape must jam) and grape juice concentrate. This cool climate apple-farming area has long held the promise of producing excellent wine grapes. With the building of Theewaterskloof dam in the early eighties and access to irrigation, a shift occurred towards the production of wine grapes. The result is wines that express the unassuming yet effortless beauty of the valley. Villiersdorp Winery is privately owned. Its stakeholders are committed to a production process that is inclusive and beneficial to all personnel, clients and growers. And to bottling wines that deliver generously on value and enjoyment.