Description With the Diemersdal Syrah, you can expect notes of violets, black berries, cherries and lavender, followed by a warming white pepper seam, mixed with some intense herbs. This Syrah has plums and cherry intensity on the palate, wrapped with soft tannins and ending with a spicy, flinty finish. Terroir: The vines of this beautiful wine are rooted in deep red Hutton soils on north-facing Diemersdal slopes, catching the southerly breezes of summer and the frontal Cape winds from the north in winter. Cool growing conditions and the practice of dryland farming on Diemersdal, saw the fruit develop slowly, drawing maximum variety expression on the vine. The result was tight bunches of small berries, ideal for making a wine of structure, elegance and refinement. Oenology: Hand pick at 24 Balling. Fermented in a 10 ton open-top concrete fermenter. The fermentation took about 10 days with 2 punch downs a day. The grapes were then pressed at around 4 balling to compensate for the remaining sugars in the whole cluster. Fermentation finished inside stainless steel tanks. After fermentation the wine went to barrels, finished Malolactic fermentation inside barrels and was then racked and returned to barrels to age for a further 12 months. Maturation: 12 months oak maturation in 20% new 225L French oak barrels. Food suggestions: Rich meaty dishes—Lamb Shank & Osso Bucco. DOWNLOAD TASTING NOTE
