Grapes for our 2015 IRON Syrah were sourced from a single parcel of 17-year old organically farmed dry land bush vines on the rolling iron-rich soils west of Malmesbury.
This parcel of Syrah gives the best expression of the “koffieklip” terroir – broadness and mid-palate.
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 21 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 9 months in 2nd fill foudre.
This aromatic Syrah is the most full bodied of our single-terroir Syrahs. The 2015 has the perfume and structure of the 2012 and the elegance of the 2013. The palate is textured,
with velvety tannins and a balanced natural acidity. The finish is fresh, long and supple. Best served at 16 to 18 °C. Aging potential 10 – 15 years. Decanting recommended.
Tricky to pick this may be, as it can get over-ripe in hot years, but the Mullineux nailed this in 2015. Grown on blood red soils, it’s a dense, rich, powerful wine with plenty of tannins, edging towards a Cornas in style. The effort was worth it. 2019-28.’ – Tim Atkin MW, SA Special Report 2017, 96/100