Color – Glowing garnet
Aroma – Bright red fruits and white pepper with hints of vanilla and cinnamon
Taste – Raspberries and black cherries with a spicy mid palate and a soft, silky finish of vanilla and warm spice
Alcohol – 13.5%
Despite producing such big, bold wines – Syrah grapes are actually quite delicate. Their soft skins and ability to become reductive in the blink of an eye during ferment are just a few signs of the grapes true nature. This Syrah is meant to celebrate the softer side of this notoriously rugged cultivar. The outcome is a fruit-forward yet still spicy and full-bodied wine with true personality and finesse.
THE CAUSE SUPPORTED BY THIS WINE – Black & White Rhinos:
R300,00 (roughly $20) from every case of this Syrah goes to the Wildlife ACT to support their rhino conservation program. Working from KwaZulu-Natal in South Africa, the birthplace of rhino conservation, Wildlife ACT works with this critically endangered species, implementing both proactive and reactive measures to stop poaching for their horn. The work includes essential monitoring, dehorning and improved security measures through technology and access to resources which all helps reduce the poaching in the short term. As part of the long term initiatives, Wildlife ACT undertakes hands on, experiential learning with communities living adjacent to protected areas to build a connection with wildlife and educate about potential career opportunities in the sector. In addition, the organization works to assist with rhino relocations to new and suitable areas.
Out of stock
Composition – 100% Syrah
Appellation – Cape Agulhas, South Africa
Terroir – This 9HA block of 20 year-old Syrah vines is on a gentle northwest facing slope overlooking a large reservoir with the ocean just on the other side. Soils consist of granite along the lower slope but predominantly iron-rich Ferricrete throughout the heart of the block.
Wood – 11 months in 2nd fill, medium toast French Oak
Production – 700 bottles
First harvested by hand on the 6th of March, 2020 at 23.2 degrees balling. Grapes were de-stemmed (not crushed) and placed into open-top barrel and egg tank for cold fermentation. Allowed for 2 balling of wild ferment before inoculating both vessels with Alchemy IV yeast and guiding through a long and chilled ferment, never going above 20 degrees Celsius. After 10 days and at 5 degrees balling, grapes were pressed using wooden basket press and put back into egg tank with medium toast French oak staves to finish alcoholic and malolactic fermentations. The other half of the Syrah component was harvested by hand on the 11th of March, 2020 and immediately placed, whole-cluster, into open top barrels. Barrels were sparged with C02 and sealed off for 11 days of carbonic maceration. Pressed via wooden basket press on the 22nd of March, the 8.5 degree balling juice was then inoculated with other Syrah component to finish alcoholic and malolactic fermentations.