This Syrah boasts a captivating deep red hue and an enticing bouquet of cracked black peppercorns, coriander, plums, and bramble berries, accented by subtle notes of liquorice and oak spice. On the palate, it reveals a full-bodied character, enveloping the senses with a velvety texture that persists elegantly. The finish leaves a memorable impression of fynbos and freshly squeezed pomegranate.

Harvesting occurred at optimal ripeness of 25.1° Balling. Picking was done by hand in the early morning to ensure that the grapes arrived cool at the cellar. 40% of this wine was fermented with whole bunches, with destemmed grapes crushed on top of that. Cold soaking was done for 24 hours before the inoculation of yeast. Colour and tannin extraction were achieved by means of pump-overs every 4 hours. A délestage was performed at 10° Balling to help the wine complete the latter stages of fermentation. Alcoholic fermentation lasted for 6 days, with temperatures peaking at 26°C. Grapes were pressed after fermenting dry, and the press wine was blended with the free-run. The wine underwent MLF in 400L French oak barrels, of which 20% were new and the rest were 2nd and 3rd ll, and then matured for 20 months before it was racked, fined, and bottled.

Grapes were sourced from low-yielding, trellised vineyards (on Hutton soils)located in the Swartland. The vineyard is 8 years old.

Grilled or barbequed Karoo lamb chops

Venison, such as Ostrich or Kudu fillet

Gorgonzola cheese