Van Wyk Syrah 2020

Tasting Notes

This wine is an honest expression of pure Syrah fruit from cool- climate vineyards. The result is a profile of dark fruit flavours with elegant spice and black pepper aromatics. The use of whole-bunch fermentation and therefore some stems in contact with the fermenting wine, lends additional freshness, structure and persistence to the palate. Once the wine opens up a little, the enticing black fruit bouquet develops some floral nuances as well as rosemary and fynbos. The mouth-filling texture and medium-bodied palate provides good balance and drinkability. Production only 3500 bottles.

Winery: Constantia Glen
Varietal: Shiraz
SKU: VANSYR2020 Categories: ,
Bottle Size: 750ml
van wyk syrah 2020 (1)



92+ pts Wine Advocate May 2024
The 2020 Syrah bursts with a succulent and elegant profile with spicy florals and dark red fruit notes that waft from the glass. The palate is balanced and refined, showing a medium-bodied wine with 13.5% alcohol. It finishes spicy, with lingering flavors of ripe black cherries, flaunting what cool-climate Syrah can achieve in South Africa. It was made with 50% whole-cluster Syrah grapes. Bravo! 2023-2032

91 pts Tim Atkin MW 2022

Meaty, stony and still quite youthful, this Elgin Syrah is showing some reduction on the nose, but that should disappear over the next year or so. Taut, racy and refreshing, with tapenade and vanilla spice notes and a backbone of savoury tannins. 2023-27

4 ½ Stars 2023 Platter’s South African Wine Guide

Vibrant 20 (91 pts) from Elgin a true cool-climate expression, with fragrant violet & lavender, red plum, white pepper & fynbos. Elegant, good texture & presence in lifted spice finish. 50% wholebunch in 16% new oak, 14 months.

Winemaker Notes

The Syrah grapes used for this wine are sourced from the cool- climatic region of Elgin. It is clone SH 5 and 50% of the grapes were destemmed for vinification while 50% were fermented as whole bunches. Alcoholic fermentation was completed in small 1-ton vessels with judicious extraction achieved by means of pump-overs and punch-downs. After basket pressing, the wine underwent malolactic fermentation in barrel and was then matured for 16 months in 10% new, 40% second-fill and 50% third-fill French oak barrels.

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