Series #2 2017 (Syrah, Cinsault noir)

Style: 

Medium bodied. Natural dry red. Saline. Fit for Mediterranean lighter dishes

Tasting Notes:

Deep magenta to light red. This wine has a captivating perfuminess and a lingering, light, yet textured follow. On the nose you will get soft maraschino cherry, violets, white pepper and cured meats. The palate is lightly textured with soft, intriguing and grainy tannins that are undeniably tasty and flavourful, with a long mineral follow. A well balanced, natural acidity cements a lasting flavour of red fruits, spice and savouriness. Elegant and easy with a true sense of place (“terriorness”).

Background:

Lionel has a passion for creating identity with underlying abstractness in his art work. Continuing this approach into Series #2 he has decided to use two cultivars that are identifiable with South Africa. Syrah and, even more so, Cinsault noir has for long been affiliated with Cape wines, yet perhaps in a more conventional approach. With this wine a less conventional approach to its vinification and vineyards are used which adds to its abstractness and uniqueness. These two varieties are blended 50/50 to make this Mediterranean styled, medium bodied, savoury and mineral dry red wine.

Ageing Potential: 

Can drink now but will age well with careful cellaring as well.

Serving temperature: 

16 to 19° Celsius.

Viticulturist: 

Pieter Bredell, Francois Hanekom w/ Bernhard Bredell

Harvest Date:

15 Feb 2017 – Syrah , 14 Feb 2017 – Cinsault noir

Analysis:

Alcohol 12.58 %, pH 3.68, Acidity 5.1 g/l, Res. Sugar 1.8 g/l

Climate, Soil and Vineyard:

Both vineyards are situated in the Lower Helderberg region of Stellenbosch. This is the coolest, most Southern tip of Stellenbosch facing towards the ocean of False Bay, enjoying a more maritime microcosm and a Mediterranean macro climate with less than 650 mm per annum on average. These vineyards are the first receptors of the cooling sea winds colloquially known as the South Easterly here in the Stellenbosch Winelands. This makes an enormous temperature difference and secures good flavour development and good natural acidity levels. The soils are deep, light, well drained and sandy from withered granite off the Helderberg Mountain and Sinai Hill. Both vineyards are older dry farmed bush vines, with low vigour and smaller tasty berries that ripen earlier.

Vinification:

Grapes were hand harvested early in the morning while the fruit was still fresh and firm. They were transported in small 18kg boxes for them not to get damaged before arriving at the winery. The Syrah was made as 30% whole cluster ferments and the Cinsaut was only 70% whole bunch fermentation. Handled softly and only soaked by hand over a long spontaneous fermentation by the native yeasts of the vineyard. Basket pressed into old, 4th fill, French oak barrels for malolactic fermentation and undisturbed 10 month ageing on the lees before bottling and further bottle ageing for a few months.

Vintage:

2017 was one of the driest vintages the Cape has experienced. It came after an already moderately dry 2016 vintage and made things very challenging in the vineyards. Fortunately, it was an all over cooler vintage with lower than usual night time temperatures over December 2016 to January 2017, making it perfect for flavour development and acidity retention. The grapes turned out extremely healthy and ripened earlier, although production per vine was slightly less than usual. One of the best vintages yet.