Omerta is named after the Southern Italian (read, Mafia) term “code of silence.” The name originated from the fact that Francois would not reveal the vineyard’s name, location or association for fear of other winemakers lining up for the few rows of Carignan amidst the bountiful Syrah. Demand for the wine has increased and the block on the Paardeberg had a few rough years due to drought so Francois looked elsewhere for a bit of fruit to complement the Swartland selection.  In 2018, he reached out to some friends that have a great dry-farmed block at high altitudes in Tulbagh, and in 2020, this site was single source of fruit. 

The grapes were hand-harvested and fermented roughly 60%whole-cluster in an open top, one-ton stainless-steel tank. Hand plunging over nearly three weeks is done for gentle extraction, keeping the purity of the fruit without too much acidity. The wine is pressed to 6-10-year-old 300 and 500L French barrels where the wine ages without sulfur addition for 18 months. It was bottled without fining or filtration and just a small addition of sulfur. 

Tasting Notes: Think Malbec but less sweet finish. Bold aromas of dark plums, black cherry, blackberry, peppery spices, and earthy herbs. On the palate, it is intense and medium-bodied, with rich plum flavors complemented by herbal nuances, dried roses, and a hint of tobacco. The finish is elevated by subtle acidity, and the wine has remarkable length.

Food Pairing: Excellent with roast lamb, venison, or a braai featuring boerewors (spiced sausage) and lamb chops. Hearty Dishes: Its high tannins and acidity cut through rich, fatty, or stewed meats, making it suitable for beef brisket or cassoulet. Game & Poultry: Pairs well with richer poultry dishes like roasted duck, turkey, or quail. Mediterranean & Spiced Flavors: Complements dishes with tomato-based sauces, roasted eggplant, ratatouille, or dishes spiced with ras el hanout, coriander, or star anise. Cheeses & Charcuterie: It is highly recommended to serve this wine slightly chilled with a charcuterie board, including cured meats, or with aged cheeses like Manchego or Pecorino Romano.