Deep, purple core. Rich, berry fruit nose with lots of ripe, red plum and whiffs of white pepper. Some floral notes in the background, including violets, lavender and spring blossoms. Full in the mouth with tremendous youthful vigour. Layers of berry fruit with developing spices of pepper, cinnamon, clove and vanilla. Gentle oak integration shows and supports the elegance and roundness at this early age.

Winemaker:                       Carl van der Merwe
Varietal blend:                   100% Syrah
Appellation:                        Stellenbosch
Alcohol content:                14.25%
TA:                                            5.6 g/l
pH:                                            3.61
RS:                                           1.6g/l

R395.00Per Bottle



These vineyards are situated on the farm DeMorgenzon in the Stellenboschkloof. Soils are mostly weathered granite which gives the resultant wines a natural exuberance and youthful vigour. Planted in 2004 the trellised vineyard is managed to ensure natural high acidity and full flavour concentration. The yield was 8 tons per hectare.



2015 was one of the earliest vintages on record and careful attention had to be paid in the vineyards to ensure ripe fruit was harvested. This was achieved through effective crop thinning and selective harvest. Soil moisture levels had to be managed to extend the ripening as late as possible. Disease pressure was low and fruit health and fruit concentration was excellent. The earlier vintage resulted in more prominent tannins, hence the extraction in the winery was adjusted accordingly.



The Syrah was manually harvested and destalked into stainless steel fermentation tanks. A small percentage of bunches were fermented without destalking. Natural fermentation followed with a slight extended maceration on the skins to stabilize the colour and give the wine palate length. Fermentation temperatures were managed between 24°C and 30°C with a combination of punch downs and gentle pump overs to extract colour and flavour from the skins. After fermentation, the wine was pressed off the skins and malolactic fermentation was completed in barrel. The wine spent 10 months in 300L French oak barrels and a further 10 months in 3000L Fourdré barrels and cement tanks (total 25% new wood).





  • 93 Points Tim Atkin MW’s South Africa Report 2017


  • 92 Points Neal Martin for Robert Parker’s Wine Advocate 2016
  • Top 12 SA Shiraz Challenge


  • Top 20 Finalist Shiraz SA Challenge 2014
  • 93 points Tim Atkin MW South Africa Report 2014
  • 90 points Stephen Tanzer’s Wine Cellar
  • Top 10 Nominee Jamie Goode’s South African Wines of 2014
  • Silver Outstanding IWSC 2014
  • Silver Decanter 2014
  • Silver IWC 2014