The whole bunches were partially destemmed into small, open top fermenting tanks during which a natural fermentation started after 4 days of cold soaking. Punch downs were done by hand, twice a day, resulting in gentle extraction of colour, flavour and tannins. After fermentation, the grapes were pressed into 225 litre French oak barrels for malolactic fermentation and maturation.

Red and black berries, hints of fynbos and leafiness, earth and pepper on the nose while the palate is rich with moderate acidity and powdery tannins. Luscious on entry, the finish is gently savoury and the depth that Bot River Syrah typically shows is tempered to some degree.

ANALYSIS: Alc 13% | RS 2.3 g/l | TA 5.4 g/l | pH 3.46