Reyneke Syrah Reserve
Vinification and maturation
The fermentation involved 35% whole clusters, crushed by foot in concrete fermentation tanks and the remaining grapes were bunch selected and destemmed over the crushed whole clusters. Spontaneous fermentation occurs with, minimal punch downs and pump overs. The wine is pressed into 2nd fill French barrique to undergo secondary fermentation and to age for a total of 22 months in oak.
The wine shows a bouquet of perfume and violets, with white pepper and aniseed. The palate has distinct white pepper characteristics, with chalky tannins and layers of depth and complexity. Further bottle maturation will allow for further integration and evolution of the wine as these layers will unfold and reveal more flavour dimensions with maturation.
Start drinking in 2 years’ time, but has an ageing potential of 10 years and more.