Damascene Ceres Plateau Syrah 2025 is the highest grown wine in Jean Smit's range. The vineyard sits above 1,000 metres on Bokkeveld shale in the Witzenberg mountains, where winter snow and a wide swing between day and night temperatures slow ripening right down. It is always the last Syrah block to be picked, and in 2025 the fruit came in by hand between 11 and 18 March, about a week later than in 2024.

The 2025 season across the Cape was late, cool and clean, and the Plateau amplifies all three. A wet winter arrived late and delayed budburst, a single sharp heat spike over Christmas gave way to a decisively cooler second half of summer, and a dry harvest meant almost no disease pressure.

Because this site produces naturally high tannin, only 60% of the fruit was fermented as whole clusters, with the rest destemmed and fermented as whole berries. Fermentation took place in tulip-shaped concrete tanks using a submerged cap, which softens the structure while keeping the wine clear and precise. Primary and malolactic fermentations were both spontaneous. The wine then spent ten months in 2,000 litre Austrian foudre and was bottled without fining.

Tasting Notes: Pure, focused and floral, this is a Syrah shaped by altitude rather than power. The nose is open and welcoming, with juicy blackberry on a candied edge, purple flowers and a subtle savoury note of baked cherry skin sitting behind the fruit. The palate is gentle in mouthfeel but never slack, with black cherry and candied pomegranate lifted by Madagascan pink peppercorn, while fine grape-skin tannins gather as the fruit recedes. The finish is long and cool, and the spice notes keep developing in the glass rather than fading.

Food Pairing: Its refined structure, aromatic intensity, and savoury depth make it an exceptional companion to luxurious dishes such as roast rack of lamb with rosemary and black garlic, dry-aged beef ribeye, or slow-braised wagyu short rib finished with a rich red wine jus. The wine's layers of dark fruit, cracked pepper, and wild herbs beautifully complement the richness of game, particularly roasted venison loin, duck breast with cherry reduction, or herb-crusted springbok served with forest mushrooms. Equally captivating are dishes inspired by the finest Mediterranean traditions, where olive tapenade, confit garlic, charred aubergine, and fragrant herbs draw out the Syrah's distinctive savoury nuances and mineral precision. For a truly memorable experience, pair alongside truffle-infused risotto, wild mushroom pithivier, or aged Comté and artisanal Gouda, allowing the wine's floral perfume, polished tannins, and persistent finish to unfold with effortless grace. This is a Syrah that excels in the company of sophisticated cuisine, elevating both wine and dish through its remarkable balance of power, finesse, and sense of place.

‘60% whole-bunch fermentation. Matured for 10 months in 2,000-litre foudre. Aromas of black cherry, fynbos, violets, earth and black pepper. The palate is upright and concentrated, with lemon-like acidity and firm, tightly knit tannins, leading to a deeply savoury finish. Opens beautifully with time in the glass. Alc: 13.01%.’ – Christian Eedes, Winemag.co.za, 97/100 | Distinctive

'From 1,000 metres above sea level, the darker fruit offers great depth that shows just how impressive high-altitude wines can be. The nose is slower to open up and shows some cherry, hibiscus and cool blackberry fruit. This is one of the most complete wines I’ve tasted this year. A cool nose with gentle savoury Syrah notes folded into an array of fruit. Much more inward than the other expressions, it should last for a decade or more. The wine is just so intense, complex and perfectly ripe – it has all the parts in the right place. This is the stand-out release for ageing.' – James Pietersen, September 2026

ANALYSIS: ALC 13.01% | TA 5.3g/L | pH 3.62 | RS 1.7g/L