In 2016 we decided to craft a single vineyard Syrah that showed the elegance and complexity that this grape variety is capable of. The Syrah was sourced from the block next to our winery in Kuitpo.
The Syrah was fermented using natural yeast over a period of three weeks in open fermenters. 10% whole bunch fruit was included in the ferment to provide some ripe stalk tannin and a hint of carbonic maceration to the texture, aroma and flavour profile. Pressing was conducted using a small ½ tonne Mori basket press to give a soft tannin profile, hard pressings were not included. Maturation in 30% new French and 70% used French barriques provides a hint of savoury oak character whilst allowing the fruit characters to be expressed unhindered. The use of mixed cooperages (Seguin-Moreau, Nadalie, Marsannay, Remond, Darguad & Jaegle) provides complexity, integration and harmony with our intended style. A single racking and regular topping are the only time the wine is disturbed post malo with 16 months spent in wood. Bottling date is determined when the tannin and oak balance feel right, with a further 12 months spent in bottle prior to release. The traditional approach used to make The Garden of Perfume & Spice Syrah precludes the use of the additives and fining agents such as tannins, enzymes, egg, fish or milk products. Bottled unfined and unfiltered in July of 2017.
The Garden of Perfume and Spice provides an array of vibrant blueberry and forest fruits accented by notes of nutmeg, black pepper and lavender. The medium-bodied palate provides great depth and complexity of flavour with a silky tannin finish. Drink now to 2025, 120 cases made.
Alcohol – 14.0% by volume Residual sugar – 1.4 g/L
Total Acidity – 6.24 g/L Volatile Acidity – 0.52 g/L
pH – 3.51 Sulphur Dioxide – 74 mg/L Total; 29 mg/L Free