Technical Analysis
As part of the Reserve range. the Beyerskloof Synergy Cape Blend represents not only the Synergy between the most popular red grape varieties, but all combine the classic European with the New World wine styles. This Cape Blend shows the best characteristics of Pinotage and how they can be complemented by an array of varietals.
Tasting note
Upfront dark fruit/cassis aromas with hints of oak on the background. Fresh dark fruit and spicy aromas upon entry. A well-balanced wine with soft round tannins and a pleasant finish. A blend of 45% Pinotage, 23% Merlot, 25% Cabernet Sauvignon, 5% Shiraz, 1% Cinsaut and 1% Pinot Noir
Vintage conditions
It was a cool, wet growing season that replenished the water reserves.
Harvest started the first week of February and ended the last week of March 2021. This harvest had some challenges with COVID restrictions, lockdown, and some rain that made planning difficult. Overall, the quality of the wines shows lots of promise.
Vinification details
Grapes were picked at optimum ripeness. Made in open fermenters on the skins for 5-8 days at an average temp. of 26°C. Punching of the cap was done every 2 hours to extract good colour and flavours from the grapes. After malolactic fermentation in stainless steel tanks, the wine aged in French oak for 12 months.
AWARDS
Tim Atkin MW: 90 pts
Technical Analysis
As part of the Reserve range. the Beyerskloof Synergy Cape Blend represents not only the Synergy between the most popular red grape varieties, but all combine the classic European with the New World wine styles. This Cape Blend shows the best characteristics of Pinotage and how they can be complemented by an array of varietals.
Tasting note
Upfront dark fruit/cassis aromas with hints of oak on the background. Fresh dark fruit and spicy aromas upon entry. A well-balanced wine with soft round tannins and a pleasant finish. A blend of 60% Pinotage, 15% Merlot, 16% Cabernet Sauvignon, 5% Shiraz, 2% Cinsaut and 2% Pinot Noir
Vintage conditions
It was a relatively normal growing season in the vineyards for a change. There was good rainfall at the end of October that helped with even ripening for the mid to early cultivars. The late cultivars still needed additional water to ensure optimum ripeness. The harvest started in early February at the Beyerskloof cellar with Pinotage and Pinot Noir. From then, the harvest was bumper to bumper as it seems everything ripened at the same time. The last fermentation finished just before the first lockdown. In general, the grapes were healthy and the quality looked better than in 2019. The crop was also bigger compared to the past 4 years!
Vinification details
Grapes were picked at optimum ripeness. Made in open fermenters on the skins for 5-8 days at an average temp. of 25°C. Punching of the cap was done every 2 hours to extract good colour and flavours from the grapes. After malolactic fermentation in stainless steel tanks, the wine aged in French oak for 12 months.
