Jolandie is a huge Northern Rhône fan, and while she’s not trying to replicate it, she also felt like she couldn’t not make Syrah in the Swartland. A blend of Syrah from two different Swartland vineyards: one iron-rich (90%), the other schist (10%) soils.

Tasting Notes: The deepest densest ruby takes its time opening up...ultimately releasing a beautifully profound nose of mulberries, ripe plums, pomegranate, guava flesh, fynbos, allspice, liquorice and star anise. In contrast to the colour, it has a mid weight body, with finely grained tannins, and lovely acidity. Red fruits dominate the fairly lengthy finish: red plums, cranberries, and guava. The spices are, at first, more savoury coriander seeds, but with the tartness of the red fruits, become sweeter towards the end.

100% whole bunches were cold soaked for 3 days in open top fermenters before natural fermentation began with daily punch-downs. Post fermentation maceration for 12 days, followed by a light pressing into 500 litre old oak barrels to be matured for 10 months before being racked, blended and bottled.

Red berries, lilies, fynbos, cured meat, white pepper and earth on the nose. The palate is medium bodied and nicely balanced – good fruit expression, fresh acidity and powdery tannins, the finish gently savoury. CE’s rating: 94/100.

ANALYSIS: ALC 13.3 % | PH 3.8 | RS 1.8g/L | TA 5.3 g/L