Kleur: helder lichtrood
Geur: zwart en rood fruit, tikje kruidig, viooltjes, mineralig, peper
Smaak: vol maar zeer elegant, sappig, veel fruit (kersen en bessen), tannines rond, complex, nog erg jong
Houdbaar: vrijwel op dronk, houdbaar tot 2027
Lekker bij: rundvlees, gevogelte, belegen en oude Hollandse kaas
‘This perfumed Syrah has notes of spicy citrus rind, refined black fruit, violets and lilies. The palate is elegant and restrained yet with good body and a silky texture balanced by a fresh, natural acidity. The finish is long with supple tannins. Best served at 16 to 18 °C, this wine will greatly benefit from decanting if drunk within the first 3 to 5 years after bottling.’ – Andrea Mullineux
‘The 2016 Syrah is 100% whole-bunch fruit, and I think this gives it the edge over the 2015. It has a very fresh, focused nose with more edginess than the previous vintage, offering touches of peppermint and dried herbs. The palate is very well balanced with fine tannin – quite a “cool customer,” presenting a longer, more precise finish than the 2015. Excellent.’ – Neal Martin Report 2018, 92/100
Blend of 3 soil types specified in terroir range, half the barrel time, 2016 earlier drinking but appearances deceive, still sleekly powered for ageing. Classic shiraz styling, scrub & hedgerow fruit, white pepper, plush texture, sinuous elegance. Platter’s 91/100
Grapes for their Syrah come from seven sustainably farmed vineyard parcels in different parts of the Swartland: four parcels planted in the stony Shale and Schist based soils of the Kasteelberg; two parcels of dry-land, bush vines grown in the decomposed Granite of the Paardeberg; and one on the rolling, iron-rich soils west of Malmesbury. Vines are aged between 21 and 28 years. Grapes were harvested between the 26th January and 15th February 2016. Between 4 to 6 tons/ha = 24 to 33 HL/ha.
Each parcel of grapes is chilled in their cold room then added as whole bunches to tank. Minimal SO2 is added and, as with all their wines, no further additions are made. The must is initially pigeaged once a day. After about 4 days fermentation begins with indigenous yeasts and the wine is pigeaged once or twice a day, depending on extract and tannin development. Temperatures are kept below 28 °C. Fermentation lasts 7 to 10 days after which 3 to 7 weeks (also depending on tannin development) skin contact is given. The wine is then pressed to barrel for malolactic fermentation and maturation. Each parcel is racked in Spring to blend the wine, which is then returned to barrel and bottled unfiltered and unfined. Aged 14 months in French oak 225L and 500L barrels and 2000L Foudre, 15% new.