More about this wine!
NOTES: Plum, Blueberries Pepper Tobacco, Chocolate
DRYNESS: Very Dry
ORIGIN: Coastal Region (Stellenbosch, Franschhoek, Swartland, Constantia & More), South Africa
FERMENTATION: Heavy Wood
ASIAN FOOD PAIRING:
WESTERN FOOD PAIRING: Charcuterie, grilled lamb chop, Beef Brisket
This perfumed Mullineux Syrah has notes of spicy citrus rind, refined black fruit, violets and lilies. The palate is elegant and restrained with a silky texture balanced by fresh, natural acidity. The finish is long with supple tannins. This bouquet is a super sleek, and polished expression of premium Syrah. The aim with this Syrah is to give true and complete expression to the Shale & Schist and Granite terroirs in which the vines grow.
100% Syrah. The Syrah grapes come from seven sustainably farmed vineyard parcels in different parts of the Swartland – four parcels planted in the stony Shale and Schist-based soils of the Kasteelberg, two parcels of dry-land, bush vines grown in the decomposed Granite of the Paardeberg and one on the rolling, iron-rich soils west of Malmesbury. Vines are aged between 22 and 30 years.
Schist-based soils: Wine produced from schist-based soils tend to have blue fruit and earthy character. They are well structure with good acidity and form the backbone of any blend.
Granite soils: Wines from granite soils tend to be exceptionally pure with a granitic perfume and nervy acidity.
Iron-based soils: Vines grown in gravel & iron-based soils helps the vines build complexity and tannin in the grapes. Wines produced from these soils tend to be deep in colour and are very concentrated and bring loads of mid-palate to any blend.Each parcel of grapes is chilled in a cold room then 90% added as whole bunches to tank and the remainder is added destemmed. Minimal SO2 is added and, as with all our wines, no further additions are made. The must is initially pigeaged once a day. After about 4 days, fermentation begins with indigenous yeasts and the wine is pigeaged once or twice a day, depending on extract and tannin development. Temperatures are kept below 28 °C. Fermentation lasts 7 to 10 days after which 3 to 7 weeks (also depending on tannin development) skin contact is given. The wine is then pressed to barrel for malolactic fermentation and maturation. Each parcel is racked in Spring to blend the wine. The wine is then aged for 11 months in 225 and 500 litre French oak barrels, 15% of which are new, and a 2,000 litre foudre. Finally the wine is bottled unfiltered, unrefined and with a minimum amount of sulphur