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The Simonsberg with its rich red granite derived soils and warm micro climate is especially suited to the production of wines with depth and intensity yet with a refined elegance. The combination of heat, wind and dry conditions result in fruit with thick skins wines with high extract and good ageing ability..
2004 VINTAGE
Climatic conditions during flowering and fruit set were good and resulted in an above average sized crop. Flowering was uneven and large amounts of fruit were dropped during green harvest to ensure a crop of even ripeness. Temperatures during ripening were moderate with a few hot days and some rain.
VITICULTURE
Vineyards are established with densities between 3000 and 6600 vines per hectare with the higher densities using no irrigation. Shoots are vertically positioned in the trellis system and a combination of cane and spur pruning are used. Yield control on the younger vines is essential with up to 50% of the crop being dropped at the beginning of veraison.
WINEMAKING
On arrival at the winery manually harvested fruit was hand sorted and lightly crushed into tank. Fermentation lasted 6 days with a combination of pump-overs and punch down for gentle extraction of tannin and flavour. The wine was left to macerate on the skins for 12-16 days before pressing. Press and free run wine was blended and taken to 30% new French oak for malolactic fermentation and a 19 month ageing. A light egg white fining and a minimal filtration was done before bottling.
THE WINE
Dark fruit and leather with hints of spice and white pepper are evident on the nose. The palate is restrained with a tight tannin structure
FOOD PAIRING
This wine is best served at 16° Celsius and will complement rich dishes and finely flavoured cheeses.
AGEING POTENTIAL
The 2004 Syrah is drinking well on release and with correct cellaring will continue to improve for up to 8 years from vintage.
ANALYSIS
Alcohol- 14.5% vol; Residual Sugar-1.9g/l; Total Acidity- 5.6g/l; pH-4.0
PRODUCTION
660 Cases
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