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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 and wines with high extract and good ageing ability..
2006 VINTAGE
Following another very dry winter, vines entered the growing season with limited soil water reservoirs. The vintage was hot with dry conditions exacerbating the stress conditions. Yields had to be reduced to alleviate stress on the vines and careful hand sorting eliminated bunches with sun damage.
VITICULTURE
Vineyards are established with densities between 3000 and 6600 vines per hectare. Shoots are vertically positioned in the trellis system and a combination of cane and spur pruning are used. Yield control is essential with up to 50% of the crop being dropped at the beginning of veraison. Bunches are trimmed of their shoulders and tips and positioned for optimal sunlight exposure. Irrigation is excluded or limited to a post harvest treatment. Biological viticulture is practised with the use of herbicides and pesticides being excluded.
WINEMAKING
On arrival at the winery manually harvested fruit was hand sorted and partially crushed into tank together with a percentage of stems and whole berries. Natural fermentation lasted 9 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 17-21 days before pressing. Press and free run wine was blended and taken to 20% new French oak for malolactic fermentation and a 12 month ageing. No tartaric acid or artificial enzymes were used during the winemaking process. The final blend contains 7 percent Mouvedre.
THE WINE
Red fruit, leather, spice and black pepper are evident on the nose. The palate is tight and mineral with fine tannins and excellent length.
FOOD PAIRING
This wine is best served at 16° Celsius and will complement medium dishes and finely flavoured cheeses
AGEING POTENTIAL
The 2006 Syrah is drinking well on release and with correct cellaring will continue to improve for up to 10 years from vintage
ANALYSIS
Alcohol- 14% vol; Residual Sugar-1,7g/l; Total Acidity- 5,7g/l; pH-3,7
PRODUCTION
1100 Cases
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