A beautifully expressive Syrah with aromas of cherry, blackberry, violets, and a touch of pepper. Medium-bodied with fresh acidity, fine tannins, and layers of spice, black fruit, and floral notes. Elegant yet structured—decant for full effect and enjoy with roasted meats or on its own.

Tim Atkin | TA 92
Published: Special Report 2021

This Cape South Coast Syrah marries grapes from Greyton and mostly Elgin. Fermented 
with 50% whole bunches and aged in older wood, it's peppery, spicy and youthful, with
grippy tannins, taut acidity and layers of red cherry, fynbos and blackberry fruit. 2023-28

The Wine Advocate | RP 91
Published: Jun 9, 2022
Drink: 2022-2031 

Offering up an aromatically lifted expression provided by whole clusters, the 2018 Syrah is aromatically pleasing with delicate aromas of red and black spices, red cherry and black plum. Medium-bodied, the palate is fresh with flavors of crushed violets, black cherry skin and crème de cassis before showcasing some exotic baking spices from the 35% new French oak. The Syrah concludes with a delightfully lingering finish that is food-friendly, or you can drink it by itself. Bravo!

Decanter | D 89
Published: Apr 1, 2022
Drink: 2022-2028

Brooding nose of blackberry, boysenberries, rhubarb, vanilla and cedar. Fine boned on the palate, fleshy.
Closure: Cork
Alcohol: 13.50%
Body: Full
Grapes: 100% Syrah / Shiraz

Lismore.co.za

An exotic experience which shifts your mind to another place. Cassis, current, blackberry and cherry. White pepper, ground herbs and the strong floral perfume of crushed violets. Light and elegant but structured with a fresh acidity. To experience the best this wine has to offer, decanting is suggested. 

Wine Made in the Soil
The Syrah is made from 30% Greyton fruit planted in heavy schist (decomposed shale) soils with no irrigation, and 70% Elgin fruit on sandstone and shales soils. Two of the coolest climates in in South Africa with extreme diurnal temperature shifts present us with a Syrah that has a very distinct sense of place. One that tells its story in the glass.

Winemakers Notes
The grapes were picked at optimal ripeness. 40% whole bunch fermented in large 5000 litre vats with gentle pump-overs twice a day and then finished with a 28 day extended maceration before being the free run juice was drained and the skins ang whole bunches were pressed in a traditional wooden basket press. The process allowed for a long extraction period which softens the wine and lends to the fruit expression and structure. The wine was racked into 225, 300 and 500 litre barrels where malolactic fermentation took place and the wine was aged for 12 months. 5% new French oak was used.

Time in the bottle will allow integration, the deepening of layers and full expression of the fruit.