The inaugural vintage of Syrah from a small, organically and sustainably farmed block in Noordhoek, Cape Town. The vineyard is located against the sloping Dassenberg Koppie, and lies just a few kilometres from the sea, where its 750 vines are planted on Table Mountain Sandstone with increasing clay content in the lower section, and are staked using the stok-by-paaltjie method.
Winemaking involved: whole bunches were crushed underfoot and underwent wild yeast fermentation with an extended 28 days on skins. Following a gentle pressing, the wine was matured for nine months in a single ancient 400L French oak barrel. An exceptionally aromatic wine, this wine is bottled exclusively in magnums.
