Olifantsberg Syrah 2018

Our mountain is a dry, arid place but there is also beauty in that. Capturing all the different aspects of our mountainous vineyards, it is a true reflection of its site and its natural surroundings. Beautiful fynbos elements show in the aromatics of this wine.

The complexity of this wine lies in the collection of 5 different vineyard sites. Small-batch fermentations take place in open-top fermenters. A portion of whole bunches is included, sometimes up to a 100%. The rest of the berries are not crushed but kept whole. Soft pump overs or punch downs are performed for long gentle extraction. Some batches will go through extended maceration on the skins to enhance the tannin structure of the final wine. All the components are basket pressed and aged for 12 months in seasoned French oak barrels. Malolactic fermentation takes place in barrel. No racking takes place after malo, the wine matures on its lees. Each batch is then carefully selected and blended to complement the final product and aged for a further 2 months in barrel. Only 500- and 300-litre barrels are used.