Technical Analysis
The powerful fruit flavours and structure of the Stellenbosch Reserve Syrah pay homage to the Kruithuis, originally a munitions building, completed in 1777 for the Dutch East India Company.
Tasting note
An attractive nose of expressive black berries and crème de cassis that combine with pepper-spice and cured meat. Ripe, velvety tannins balance well with the expressive black fruit on the palate with notes of caramel and nutmeg adding complexity to savoury notes of black pepper, cedar, and toast. The rich fruit profile and judicious use of oak provide beautiful midpalate weight. The finish is savoury with a note of perfume.
Vintage conditions
After a relatively warm, dry winter, the 2019 vintage was characterised by a moderate summer. Cooler days and nights during ripening resulted in slower sugar accumulation, while phenolics developed steadily. Cooler weather allowed for longer hang time, resulting in more fruit development. Grapes are selected from various sites located in the Stellenbosch region, with each site contributing different characteristics to create complexity in the wine.
Vinification details
Fermentation took place in open-top stainless-steel fermenters. A portion of the grapes were fermented with stems to add spicy pepper character and freshness. During fermentation, pump-overs and punch-downs were performed 3 times daily. 300L seasoned French oak barrels were used for a maturation period of 18 months. Parcels were vinified separately and blended before bottling.
Technical Analysis
The powerful fruit flavours and structure of the Stellenbosch Reserve Syrah pay homage to the Kruithuis, originally a munitions building, completed in 1777 for the Dutch East India Company.
Tasting note
The first vintage of the Stellenbosch Reserve Syrah shows a combination of red and black fruit on the nose – cranberry, red cherry, ripe plum and cassis. Fruit is layered with sweet spicy notes of nutmeg, all spice and a touch of vanilla. The palate is plush with soft, ripe tannins and a juicy mid palate lifted by a fresh acidity, giving the wine a medium body and a velvety finish.
Vintage conditions
The 2018 vintage was dry, following three consecutive years of drought, conditions which allowed the grapes to develop concentrated fruit flavours.
Vinification details
Fermentation took place in open-top stainless-steel fermenters. A portion of the grapes were fermented with stems to add spicy pepper character and freshness. During fermentation, pump-overs and punch-downs were performed three times daily. A combination of 300L and 500L seasoned French oak barrels were used for a maturation period of 18 months. Parcels were vinified separately and blended before bottling.
