Handpicked grapes from bush‑vine Syrah planted in 1995 on deep schist soils were fermented with wild yeasts, including 30% whole bunches for added complexity. Extended 28‑day maceration ensured maximum tannin extraction before malolactic fermentation. The wine matured for 18 months in seasoned French oak barrels, highlighting purity of fruit over oak influence. 

Tasting Notes: A flagship Syrah that channels the elegance of Côte Rôtie, this wine opens with a delicate perfume of violet and peppered ham, layered with black plum and cherry. Eighteen months in older French oak lend subtle spice and structure, while silky tannins and a smoky tobacco finish complete its refined profile. Complex yet graceful, it reflects the Swartland’s schist soils and wild Cape fynbos.

Food Pairing: This Syrah is versatile yet distinctive,its elegance makes it suitable for refined dining, while its smoky, spicy backbone ensures it stands up to rustic, robust dishes. With its perfume of violet, spice, and dark fruit layered over silky tannins and a smoky finish, is a wine that thrives alongside bold, flavourful cuisine. Karoo lamb: Fire‑grilled or slow‑roasted lamb marinated with rosemary, garlic, and olive oil mirrors the wine’s herbaceous notes and smoky depth. Game meats: Venison or springbok, especially when prepared with juniper or peppercorn sauces, highlight the Syrah’s wild fynbos character. Charcuterie and cured meats: Peppery salami, bresaola, or smoked duck breast enhance the wine’s savory spice and tobacco nuances. Hearty stews: Beef bourguignon or oxtail stew, slow‑cooked with root vegetables, harmonize with the Syrah’s richness and structure. Vegetarian pairings: Ratatouille, roasted aubergine, or mushroom ragù bring out the wine’s earthy, smoky layers while balancing its fruit core.