In der Nase Pfeffernoten mit Aromen von schwarzen Früchten. Am Gaumen saftig, finessenreich mit grosser Intensität. In der Jugend bereits schon schön offen. mit grossem Entwicklungspotential. Würzig, mit Zedernnoten vom Eichenfass geht der Wein komplex in den lange anhaltenden Abgang über.


The Boekenhoutskloof Syrah fruit has been source from a specific site in Wellington for the past 9 years. The SH-21 clone was planted on this SE-facing slope in 1993.


In 2007 the fruit was harvested over a two week period starting on February 21st. The complexity of this wine benefits from the variation in grape maturity from the different harvests. The fruit is kept in the cold room overnight before it gets sorted and crushed into concrete fermenters. Partial whole bunch fermentation was employed. After 4 days of cold soaking, the fermentation was initiated by wild yeasts. The primary fermentation is complete within two and a half weeks with the temperature peaking at around 30°C. During the fermentation the wine gets a delestage 2 – 3 times per day. The wine received a post-fermentation maceration for another week before being pressed to 2nd fill barrels to undergo MLF. After 18 months in barrel the wine gets a light egg-white fining before its final 9 months in oak. After a total of 27 months, the wine is assembled, again egg-white fined and bottled.