Syrah 2023 Case
R1554,00
This wine is perfectly enjoyable on its own but will pair beautifully with grilled red meats, slow-cooked-stews, a variety of cheeses(especially blue) and is a personal favourite along side roasted duck breast in a black-berry and orange-zest sauce.
100% Syrah
W.O. Elgin
The 2023 Vintage proved to be one of the most challenging of recent history. Many have described it as a Year of two harvests; before the rain and after the rain. Though we expect cooler temperatures and higher rainfall than most other wine-producing regions, the 2023 harvest was extremely challenging. The month of March (which is traditionally the busiest period during harvest) saw over 600mls of rain, falling constantly over a three-week period. The harvest literally stopped for an entire month as we waited for the later-ripening varietals to assimilate the water and ripen, before the onslaught of fungal pressure.
Due to this extreme amount of rainfall, we almost didn’t get around to harvesting the Syrah this vintage. Once the rain did eventually cease, we quickly went into the vines to drop all bunches which had signs of rot, as well as any bunches that were visibly less ripe. The vine is an amazing plant but even it can only assimilate so much rainfall. We thinned the crop and ended up loosing about 60% of production but this was necessary in order to give the remaining, healthy grapes a chance of ripening. We finally picked the grapes on the 3rd of April and let them cold-soak for two days. Given the conditions prior to harvest, the berries were removed from the stalks but were not crushed (wholeberry), and placed into open-wooden-vats. Not wishing to take any unnecessary risks, the fermentations were inoculated with a yeast strain that favours the fruit profile of the wine. The must was cool-fermented at between 18-24°C for just over15 days and then immediately pressed into barrels, where it remained until the New Year.
A complex and layered wine. Whole berry fermentation took place in large, open French oak vats using only indigenous yeasts from the vineyards. A slow, cool fermentation incorporating manual punchdowns has resulted in this superbly balanced wine. Wild, dark-berry fruits and a hint of raspberry intermingle with supple, well-rounded tannins offering a slightly earthy texture on the long-lingering finish. Naturally fermented and matured in Foudres, Vats and Barrels for 10 months prior to bottling”.Â
This wine is perfectly enjoyable on its own but will pair beautifully with grilled red meats, slow-cooked-stews, a variety of cheeses (especially blue) and is a personal favourite along side roasted duck breast in a black-berry and orange-zest sauce.
 Alcohol: 13% • Total acid: 4.6 • Residual sugar: 1.7 • pH: 3.7
