The wine is a blend of 93% Syrah and 7% Viognier. The Shiraz component is from Elim. The Viognier originates from Franschhoek and was co-fermented with the Shiraz.
Positive post-harvest conditions helped plants accumulate sufficient reserves. Rainfall was lower than average, but winter cold units were adequate and ensured even budding. Moderate summer temperatures with the absence of heat waves encouraged exceptional flavour development. The harvest was eventually much bigger than in 2019, resulting in lower acidity levels.
The Elim vineyards grow in duplex soils with a high content of ferrocrete (coffee stone). The Walker Bay vineyards are in shallow shale while the Franschhoek vineyards are in deep sandy decomposed sandstone and granite. Cool conditions in Elim result in a natural low yield of about 5 tons/ha. The Walker Bay vineyards also have a low yield because of dry and windy conditions and shallow shale soils. The Franschhoek Viognier was chosen because of the late ripening. The Viognier is picked together with the Shiraz to coferment in one tank.
Grapes from the different Shiraz vineyards were harvested at different times. The Viognier grapes were added to some of these tanks. The grapes were hand sorted and then fermented without stems. Regular pump overs were done while fermenting at about 25 degrees Celsius. After about 15 days of maceration the free run and press wine were taken to 300-liter barrels together and matured for 24 months. Bottling was in June 2022 and 5000 cases of 6 were produced.
The bottling of the 2020 Pierneef Syrah Viognier was delayed because of the covid impact and the wine aged for 24 months instead of the normal 18 months in the barrel. The perfumy rose petal and eastern spice are now more integrated with the oak and created lots of depth on the nose. The pallet is soft, gentle with mellowed consistency and medium bodied rather than full bodied. The finish delivers flavours of liquorice, savoury salami and red peppercorns. A very classic character for a South African Syrah.
Alcohol 12,94% Vol
Residual sugar 2,7 g/l
Total acid 5,7 g/l
pH 3,45
