The fruit for our GRANITE Syrah hails from bush vines planted in the decomposed Granitic soils of the Paardeberg.  This wine has become our Single Terroir red most synonymous with gorgeous perfumed aromas, freshness and length.

Whole bunches were put into open top 500L French oak barrels and foot stomped to release some juice. Fermentation with indigenous yeasts is followed by four weeks of skin contact, after which the wine was drained and pressed to barrel for malolactic fermentation and maturation. We pigeaged once a day before, during and after fermentation. In Spring the wine was racked and after a total of 22 months in barrel was bottled unfiltered and unfined. 12 months in French oak 500L barrels, 50% new, followed by 9 months in 2000L foudre and 8 months in bottle.

Tasting Notes: The wonderful growing season for this cuvee saw perfect weather conditions, resulting in
the naturally balanced purity, chalky tannins and enhanced aromatics present in this wine. The shaded canopy of these deep-rooted GRANITE Syrah vines contributed to the floral and light spice aromas on the nose, red cherries on the palate and a stony minerality on the finish. The wine will age at least 25 years and decanting is
recommended when this wine is opened young.

Food Pairing:  Because of its refined tannins, bright acidity, and complex savory notes, it pairs best with dishes that match its intensity without overpowering its delicate flavors. Lamb: The classic pairing for this style of wine is roast lamb or, more specifically, a lamb loin confit with herbaceous elements like rosemary. Venison: Due to the wine’s savory, peppery, and earthy notes, it is an excellent match for game birds (like quail or duck) or venison. Grilled Red Meats: Char-grilled steak or a simple, high-quality roasted beef will complement the wine's structured, velvety tannins. Mediterranean Flavors: Dishes with black olives, herbs (rosemary, thyme, fennel), and roast vegetables are idea

ANALYSIS: Alc 13.5% | TA 5.5g/l | pH 3.67 | RS 2.2 g/l