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This is our smallest production wine, from an older block of just 22 rows. When we make up the blend we concentrate on the texture one critic described it as “having the texture of crushed violets” we know that with a few years in the bottle the aromas and flavors
unfurl beautifully.
$59.99
4 ½ Stars 2024 John Platter’s South African Wine Guide
Smallest-production wine, from block of just 22 rows, portion wholebunch & year in oak, 35% new, before a six months in diamond-shaped concrete vessel. 22 (94 pts) intense, savoury, with meaty undertone to plummy fruit resting on ripe, round tannins. Power reined in.
94 pts Tim Aktkin MW 2024
You don’t need lots of oak on Syrah,” says José Condé, who aged this lightly wooded Jonkershoek red in just 15% new barrels. Fermented with 20% whole bunches, it has aromas of violet and ginger bread, plenty of grip and structure, granitic tannins and a core of tangy blackberry fruit. Very impressive. 2025-32
93 pts Vinous Sept 2024
The 2022 Syrah Three Pines comes from an older parcel of vines planted in 1991, fermented in concrete tank and left on the skins until after malo. It includes 20% whole bunch and aged for 20 months in 40% new oak. This has a very harmonious bouquet with pure raspberry and wild strawberry scents, hints of Provençal herbs and notes of wilted rose petal—very seductive. The palate is medium-bodied with slightly granular tannins. There is a keen line of acidity here, gently building toward the notably floral, elegant finish that lingers in the mouth. This is a very classy Syrah that should age a decade or more in bottle.
This wine is based on our “Block 6”of Syrah, our oldest Syrah vineyard. The vineyard block is contiguous with our Three Pines Cabernet Sauvignon block a very finely textured decomposed granite soil with a fairly high proportion of clay that contributes to good water retention.
The grapes for this wine were hand-harvested in late-February. After being cooled overnight to 14°C (57°F)., they were carefully hand-sorted and crushed into small open fermentation vats and allowed to cold-soak for several days. A portion (20%) was left whole bunch and uncrushed. Natural yeast fermentation. Regular, vigorous punchdowns were given every 4-6 hours for the first half of
fermentation, then every 6-8 hours thereafter. At dryness, the wine was basket pressed and racked directly to barrel for malo-lactic fermentation and subsequent barrel maturation. The wine was matured in French oak barrels (35% new) for 12 months, before being moved to diamond-shaped, concrete vessels for 6 months. The wine was bottled unfined and unfiltered.
The vineyards fared well in a very interesting season. Warmer temperatures during early harvest produced quality fruit with enhanced aromatics and richness. Perfect canopy and healthy vigour in the vineyards, despite smaller berries and loose bunches a residual effect of the drought still evident. This will be an excellent, cellar-worthy vintage supported by firm tannins and zippy acidity.
Certified Sustainable – Integrated Production of Wine (IPW)
Certified Organic (Ecocert) – In Conversion
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