2018 was the third vintage of the Great Drought in the Cape and yields were again significantly lower than normal. However, by improving soil health with cover crops and mulch and by reducing crops early, the resulting wines have lovely concentration but also a beautiful freshness and energy.

Grapes were first chilled in our cold room then the whole bunches were put into open-top 500L French oak barrels and foot stomped to release some juice. Minimal SO2 was added and, as with all our wines, no further additions were made. After about 4 days, fermentation began with indigenous yeasts and lasted about 10 days. A further four weeks of skin contact was given 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 21 months in barrel was bottled unfiltered and unfined. 12 months in French oak 500L barrels, 25% new, followed by 9 months in 2nd fill foudre. 9 months of aging in bottle was then given before release.

Grapes for our 2018 GRANITE Syrah were sourced from a single parcel of sustainably farmed 24 year old dry land, bush vines grown in the decomposed Granite of the Paardeberg. This is the parcel of Syrah that gives the best expression of the Paardeberg’s terroir – freshness and perfume.

Tasting Notes: Highly fragrant with notes of violets, lavender, lilies, red berries, white pepper, and a subtle hint of citrus rind or blood orange. Medium-bodied, focused, and precise, showcasing a blend of red and black berries (cranberries, currants) with savory, earthy notes.  Known for being the most elegant in the range, it features a fine, powdery, or creamy tannin structure with high, fresh, natural acidity. The GRANITE Syrah is always the most perfumed and elegant of our single-terroir Syrahs, and the 2018 vintage is particularly firm and tight. Ageing potential 15 – 25 years. Decanting recommended when opened young. 

Food Pairing: Characterized by notes of violets, cranberries, white pepper, and succulent dark fruits with a stony, mineral finish. Due to its firm, tight structure and medium-to-full body, it pairs best with savory, robust dishes.  Grilled or Roasted Lamb: Especially lamb shank, which matches the wine's intensity. Venison and Wild Game: Roasted venison or game birds (like pheasant) perfectly complement the gamey, earthy undertones. Beef: Char-grilled steak or Beef Wellington. Slow-Cooked Dishes: Beef stew or rich, slow-cooked meat dishes

 ANALYSIS: Alc 13.5% | TA 5.1g/l | pH 3.67 | RS 2.1g/l