Grapes were destemmed, naturally fermented in open fermenters, 2-3 punch downs a day, post macerated on the skins for approx 8 days and pressed into barrel. MLF in barrel and barrel matured for 16 months. No other additives besides sulphur. Bottled in July 2019.

Beautifully expressive in the glass with aromas of blackberry, currant, garrigue and white pepper. Palate is medium-bodied and intense, with fine-grained tannins and a lovely acid line.

Syrah 100%, 13.5% abv, Natural Cork Closure, W.O Sondagskloof