“Our Syrah grapes were hand-harvested into lug boxes and transported to Boekenhoutskloof in Franschhoek for vinification. Grapes were cooled in our cold room, then transferred to our tulip-shaped concrete tanks for fermentation. A combination of partially destemmed and whole-bunch (65%) clusters fermented spontaneously with minimal sulphur additions and no acidification. A soft délestage was performed 2-3 times per day. Once maceration was complete, the skins were basket pressed and gravity-fed into traditional 2 500L Austrian oak foudres and 600L demi-muids for further ageing of up to 18 months.” The nose is complex, powerful and inviting with ample blue and black fruits and intense earthy, gamey aromas, with gentle whiffs of potting soil and forest floor. The dark berry profile of the nose follows through onto a fleshy, structured palate with flavours of blackberry, dark licorice and olive tapenade. The wine is full-bodied and expansive, with vibrant, integrated acidity and ripe, robust tannins balancing the opulent fruit profile. Red currants and exotic spice linger on a refreshing, pure finish. Analysis: Alc: 14.23 %/vol| RS: 2.1 g/l |TA: 5.1 g/l |pH: 3.85
