93 pts Wine Advocate July 2023
Composed of 53% Mourvèdre, 42% Shiraz and 5% Grenache, the 2020 The Tin Mine Red Blend is a classic GSM blend with smoky, spicy and meaty aromas, with hints of leather and caramelized bacon, before opening up to ripe, picturesque red-fruited aromas that express themselves with a red and black peppercorn essence. Medium to full-bodied, the palate is balanced and fresh with flavors of bacon brûlée and spiced plum compote before fine-grained tannins emerge on the mid-palate. This expression and mouthfeel remind me of something from Walla Walla Valley. The wine was made with 20% whole cluster fruit and aged in 20% new French oak. 10,700 bottles were produced. I’m going back for another sip. Well done! 2023-2030
90 pts Tim Atkin MW 2022
An MSG blend (as it were), this is dominated by Mourvèdre with 42% Syrah and 5% Grenache, all sourced from Stellenbosch. Spicy, intense and very southern Rhône like, with garrigue notes of sage and thyme, a sweet raspberry and black cherry palate and deftly handled 20% new wood. 2022-25
4 Stars 2023 Platter’s South African Wine Guide
Proven combo of mourvedre, syrah & grenache in 20 (88 pts). Hedgerow berries & smoky, peppery, even meat extrat notes, all following onto the palate. Tannins ripe but finish is dry & savoury.
Complex nose of blackberry, cranberry and dark cherries with savoury herbs and peppery spice. The palate impresses with ample dark fruit and subtle tannins that are underpinned with elegant oak use that adds to the structure of the wine.
Vineyards are all situated on South westerly and westerly facing slopes ranging in altitude from 100m – 200m above sea level. All the vines are trellised on a seven-wire hedge system that allows for perfect containment of the sometimes vigorous growth habits of the Shiraz and Grenache varieties. Pruned to two-bud spurs, allowing for 16 – 18 bearers per running meter.
All cultivars were fermented separately in open red wine fermenters. The fermentation temperatures hovered around 26° C peaking at ±28° C. Regular pump overs helped with extracting intense colour and soft, pliable tannins. After fermentation, the wine was pressed and racked to 500L French oak barrels with 20% new oak. The different components were aged for 12 months before blending.
A delicious wine to be enjoyed now or over the next five years.