Grapes are handpicked into small lug boxes and transported to the cellar in refrigerated trucks to preserve their quality and freshness. To guarantee that only the highest quality grapes were used in the winemaking process, every component was sorted using an optic sorting machine. Stainless steel and Italian concrete tanks were used for the primary fermentation. Gentle winemaking processes were used with minimal intervention to preserve the essence of the Riebeeksrivie terroir. After fermentation, the wine was transferred to a barrel for malolactic fermentation, then matured for 10 to 12 months in 225 litre French oak wood barriques.

The area was eventually able to recover from the difficult drought period due to greater rainfall in the winter season. Favourable climatic conditions during the growing season drove the early flowering and fruit set, which led to an early harvest. The mild ripening conditions and strong canopies resulted in great fruit with outstanding quality.

All components were sorted by an optic sorting machine to ensure only the best quality grapes are used for this wine. Wine was fermented in a combination of Italian Concrete tanks and stainless steel tanks. Ageing in 225L French oak barrels for approximately 16-18 months completed the maturation period.

The prolonged drought South Africa experienced, resulted in lower yields and visibly smaller bunches. The 2018 vintage indicated promising wines with good fruit. Advantageously the drier weather resulted in healthy vines with little or no pests and disease.

Fermentation took place in a combination of Italian concrete (Nico Velo) and Stainless steel tanks, with each fermentation vessel contributing to the finesse and bright fruit evident in this wine. The wine was aged in 225L, French oak barrels for approximately 10 to 12moths. No new oak was used for aging this wine.

Harvest yield was slightly higher than initially expected even with 2017 being the second consecutive dry and hot year. Cooler nights during the growing season and the absence of heatwaves in February, ensured more even ripening and helped to buffer against the drought. The dry conditions resulted in healthy vineyards with smaller berries giving us good colour and flavour concentration.

The grapes for the Syrah are all from vineyards located on our Riebeeksrivier farm in the Swartland. Fermentation took place in a combination of Italian concrete and Stainless steel tanks, with each fermentation vessel contributing to the finesse and fruit evident in this wine. The wine was aged in 225L, French oak barrels for approximately 10 to 12moths. No new oak was used for aging this wine.

With 2015 being the start of the drought in SA, smaller yields were observed which promised exceptional wines and from our experience, it did not disappoint! 2015 is widely been regarded as one of the best vintages in decades in South Africa thus far. The wines typically show a lot of structure and depth with good aging potential.