A Syrah that nicely presents the characteristics of the Swartland.
Terroir, production method and maturation: The grapes are collected from seven different plots. Two plots are located in the granite Paardeberg area, two in the iron-rich Malmesbury and three in the slate Kasteelberg area. The grapes are cooled, after which 90% of the bunches are gently crushed. The wine ferments spontaneously for four weeks. After fermentation, the wine is pressed into 500-liter oak barrels where it matures for 11 months. After that, the wine matures for another 9 months in tanks. The wine is bottled without clarification and filtering.
Use: With deer loin and dark sauce.
Description: The dark scent has ripe fruit, herbs and pepper. The full flavor is layered and you can distinguish, among other things, balsamic, dark cherry and plum.