The wine is a blend of Shiraz (58%), Grenache (22%) and Petite Sirah (20%). The Syrah originates from Elim, the Grenache from Walker Bay and the Petite Sirah from Franschhoek.
The preceding winter started late, but was cold enough to allow adequate dormancy. For the second consecutive year, rainfall was ANALYSIS lower than average and irrigation dams were not entirely filled. Conditions for budding, flowering and setting were favourable (positive for harvest size), followed by a long, dry season (negative for harvest size). During ripening, cool nights were experienced (good for quality), while dry conditions still prevailed (disease-free and good concentration). Heat waves did not present problems. The above conditions resulted in healthy grapes and good concentration, analyses and flavours.
The Syrah vineyards of Elim are trellised and grow in shale with a layer of "koffieklip" (coffee stone). This, combined with the cool climate, produces wines with intense perfume flavours and a minerally palate. Bot River's Grenache vineyards grow in more shallow, denser shale and produce wines with a high tannin content and a dark colour. The Franschhoek Petit Sirah vineyards grow in deep, sandy soil of weathered granite and sandstone and produce elegant wines with a creamy texture. Because the grapes originate from diverse terroirs, the wines have depth and complexity.
Grape varieties for the blend were sorted and fermented separately. The wines were then matured separately in 600-litre oak barrels - the Syrah and Petit Sirah in new wood and the Grenache in older barrels. After 30 months' maturation the wines were blended and then bottled during December 2019. Only 3 574 bottles were produced.
The season was affected by a long drought. Although quality was hampered by this condition, mild temperatures contributed towards the retention of flavours and varietal characteristics. The cool-climate perfume flavours are complemented by wood VITICULTURE flavours on the nose, while the elegant palate shows pepper spice.
Alcohol 13,69% vol
Residual sugar 2,7 g/l
Total acid 5,7 g/l
pH 3,41
