Domaine des Dieux sits at the very top of the Hemel-en-Aarde Ridge, on the slopes of the Babylonstoren mountain. Sharon Parnell and Peter Clarke bought the farm in 2002 and became the first to make Méthode Cap Classique in the valley. This Syrah Mourvèdre shows what the same cool, high-altitude site can do with two grapes usually associated with warmer places.

Wine of Origin Walker Bay. The blend is 85% Syrah and 15% Mourvèdre, grown on deep shale and clay soils. The Syrah is picked in late March and the Mourvèdre in early April, giving the fruit time to build flavour while holding onto freshness and minerality. Winemaking is traditional. A large portion of the Syrah and Mourvèdre is fermented as whole bunches, with pumping over to extract flavour from the skins. Malolactic fermentation takes place in small French oak barrels, followed by 16 months of maturation with moderate use of new oak.

Tasting Notes: Nine years in bottle have brought savoury depth to this Hemel-en-Aarde Ridge blend. The nose shows dried black cherry and plum, with white pepper and liquorice still present, joined by leather, dried thyme and a hint of forest floor. The palate is rich yet mellow. Dark fruit and gentle spice from the Mourvèdre sit alongside a savoury, slightly meaty edge, and the tannins have softened into a fine, supple grip. Fresh acidity keeps it lively, and the finish is long and savoury.

Food Pairing: Older wines suit gentler, more savoury dishes than young ones. Slow-braised lamb shank, venison with a red wine jus, or mushroom and thyme-roasted beef would all work well. A mature hard cheese such as aged Gouda also suits it. I'd steer away from heavily spiced or very charred dishes, which can overwhelm the delicate notes. Serve cellar cool, around 16 to 17°C. Stand the bottle upright for a day if it has been lying down, then decant gently or open it an hour ahead to allow any sediment to settle.