Grapes for our 2015 GRANITE Syrah were sourced from a single parcel of sustainably farmed 21 year old dry land, bush vines grown in the decomposed Granite of the Paardeberg. This is
the parcel of Syrah that gives the best expression of the Paardeberg’s terroir – freshness and perfume.
Grapes were harvested on the 6th February 2015 with a yield of 6 tons/ha (33HL/ha)
Grapes were first chilled in our cold room then the whole bunches were put into open-top 500L French oak barrels and foot stomped to release some juice. Minimal SO2 was added
and, as with all our wines, no further additions were made. After about 4 days, fermentation began with indigenous yeasts and lasted about 10 days. A further four weeks of skin contact
was given after which the wine was drained and pressed to barrel for malolactic fermentation and maturation. We pigeaged once a day before, during and after fermentation. In Spring
the wine was racked and after a total of 23 months in barrel was bottled unfiltered and unfined. 10 months of aging in bottle was then given before release.
12 months in French oak 500L barrels, 25% new, followed by 12 months in 2nd fill foudre.
This violet-perfumed Syrah is the most elegant of our single-terroir Syrahs. The palate is medium to full bodied and delicately spicy, with a silky texture balanced by a fresh, natural
acidity. There are notes of black pepper, violets and lilies, red berries and herbs. Aging potential 10 – 15 years. Decanting recommended.
Fans of their wines may disagree about which of the soil-based Mullineux Syrahs is best, but this is always a delight with 100% whole bunches adding texture and spice to what is already an aromatic wine from the Paardeberg. Youthful, focused and very fine, with bright acidity and filigree tannins. 2018-28.’ – Tim Atkin SA 2017 Report, 95/100