2023 Technical Specifications
Alcohol 13.5%
Residual Sugar 1.4 g/L
pH 3.78
Total Acidity 5.4 g/L
Calories (estimated) 115 kcal / glass
150ml glass115 kcal
750ml bottle575 kcal
Grape Varieties Syrah
Syrah100%
Region Swartberg
Soil Schist
Vineyard Yield 26 hL/ha
Harvest Dates February 14-15, 2023
Vine Age dry land, organically farmed
Oak Details 50% First Fill New Oak
First Fill New Oak50%
Oak Types French
Barrel Size 500L, 2000L
Bottling Date December 2, 2024
Unfiltered Yes
Serving Temperature 16-18°C · 61-64°F
Production Details Safeguarded from the high-summer Swartland sun in February, the SCHIST Syrah was picked during the cool morning air and the 100% whole bunches were immediately foot-crushed into 500L barrels. Only natural microbes took the wine through its fermentations and only hand plunging were performed for completely gentle extraction - just enough to keep the cap wet. After four weeks it was racked and pressed back to the same open top barrels. This completed the tannin development and allowed its dark perfume to flourish. The SCHIST Syrah spent 12 months in 50% new and 50% 4th fill 500L French oak barrels and then another 9 months in 2000L Foudre before being bottled unfiltered.
2022 Technical Specifications
Alcohol 14.0%
Residual Sugar 1.8 g/L
pH 3.8
Total Acidity 5.2 g/L
Calories (estimated) 115 kcal / glass
150ml glass115 kcal
750ml bottle575 kcal
Grape Varieties Syrah
Syrah100%
Region Swartberg
Soil Schisty
Vineyard Yield 26 hL/ha
Harvest Dates February 14-15, 2022
Fermentation Vessels Oak Barrel
Natural Yeast Yes
Oak Details 50% First Fill New Oak
First Fill New Oak50%
Oak Types French
Barrel Size 500L barrels, 2000L Foudre
Bottling Date November 6, 2023
Unfiltered Yes
Serving Temperature 16-18°C · 61-64°F
Production Details Safeguarded from the high-summer Swartland sun in February, the SCHIST Syrah was picked during the cool morning air and the 100% whole bunches were immediately foot-crushed into 500L barrels. Only natural microbes took the wine through its fermentations and only hand plunging were performed for completely gentle extraction - just enough to keep the cap wet. After four weeks it was racked and pressed back to the same open top barrels. This completed the tannin development and allowed its dark perfume to flourish.
Tasting Notes
pure freshness, superb concentration, Bergamot orange, fragrant dark African violets, nutmeg, well-structured tannins, harmonious Shist-derived firm tannins
2021 Technical Specifications
Alcohol 13.5%
Residual Sugar 2.5 g/L
pH 3.78
Total Acidity 5.5 g/L
Calories (estimated) 115 kcal / glass
150ml glass115 kcal
750ml bottle575 kcal
Grape Varieties Syrah
Syrah100%
Region Swartberg
Soil Schisty
Vineyard Yield 26 hL/ha
Harvest Dates February 15-19, 2021
Fermentation Vessels Oak Barrel
Pressing Method Whole Cluster
Oak Details 50% First Fill New Oak
First Fill New Oak50%
Oak Types French
Barrel Size 500L, 2000L
Bottling Date October 26, 2022
Unfiltered Yes
Serving Temperature 16-18°C · 61-64°F
Production Details Our 2021 SCHIST Syrah was picked during the cool morning air and the 100% whole bunches were directly foot-crushed into 500L barrels. Natural microbes took the wine through its fermentations and only hand plunging was performed to build completely via gentle extraction - just enough to keep the cap wet. After four weeks it was racked and pressed back to the same open top barrels. This completed the tannin development and allowed its dark perfume to flourish.
Tasting Notes
Nose: Bergamot orange, fragrant dark African violets, nutmeg
2020 Technical Specifications
Alcohol 13.34%
Residual Sugar 1.8 g/L
pH 3.81
Total Acidity 5.1 g/L
Calories (estimated) 110 kcal / glass
150ml glass110 kcal
750ml bottle550 kcal
Grape Varieties Syrah
Syrah100%
Region Swartberg
Soil Schist
Vineyard Yield 26 hL/ha
Grapes Picked February 15-19, 2020
Oak Details 50% First Fill New Oak
First Fill New Oak50%
Oak Types French
Barrel Size 500L barrels, 2000L Foudre
Bottling Date November 11, 2021
Unfiltered Yes
Serving Temperature 16-18°C · 61-64°F
Production Details Safeguarded from the high-summer Swartland sun in February, the SCHIST Syrah was picked during the cool morning air and the 100% whole bunches were immediately foot-crushed into 500L barrels. Only natural microbes took the wine through its fermentations and only hand plunging were performed for completely gentle extraction - just enough to keep the cap wet. After four weeks it was racked and pressed back to the same open top barrels. This completed the tannin development and allowed its dark perfume to flourish. The SCHIST Syrah spent 12 months in 50% new and 50% 4th fill 500L French oak barrels and then another 10 months in 2000L Foudre before being bottled unfiltered.
Tasting Notes
bergamot orange, dark African violets, nutmeg
2019 Technical Specifications
Alcohol 13.5%
Residual Sugar 1.9 g/L
pH 3.8
Total Acidity 5.3 g/L
Calories (estimated) 115 kcal / glass
150ml glass115 kcal
750ml bottle575 kcal
Grape Varieties Syrah
Syrah100%
Region Swartberg
Soil Schist
Vineyard Yield 24 hL/ha
Grapes Picked February 11-15, 2019
Fermentation Vessels Oak Barrel, Foudre
Pressing Method Whole Cluster
Indigenous Yeast Yes
Oak Details 50% First Fill New Oak
First Fill New Oak50%
Oak Types French
Barrel Size 500L barrels, 2000L Foudre
Bottling Date December 10, 2020
Serving Temperature 16-18°C · 61-64°F
Production Details The cool mornings on Roundstone during the 2019 harvest, ensured an unrushed hand-picking. 100% whole-clusters were foot-stomped into 500L barrels, where hand punch-downs were performed to allow the most, gentle extraction. Only indigenous yeast and malolactic fermentations occurred and after four weeks, when the tannins defined what we expect from Syrah on SCHIST soils, the wines were pressed back to the same 500L barrels for 12 months and then a 2000L Foudre for an additional 10 months. This completed the tannin development and allowed the dark perfume to flourish. Ageing in bottle was prolonged for 9 months before the wine was released, preceded by 10 months in 2000L Foudre, and before that, 12 months in French oak 500L barrels of which 50% was new.
Tasting Notes
orange zest, cherry compote, Earl Grey tea, nutmeg, dark African violets
2018 Technical Specifications
Alcohol 13.0%
Residual Sugar 1.9 g/L
pH 3.72
Total Acidity 4.9 g/L
Calories (estimated) 110 kcal / glass
150ml glass110 kcal
750ml bottle550 kcal
Drinking Window 15 - 25 years
Region Swartberg
Soil Shale, Schist
Vineyard Yield 30 hL/ha
Harvest Dates February 4-18, 2018
Vine Age 21 years old
Indigenous Yeast Yes
Maceration 28 days
Bottle Aging 9 months
Oak Details 25% First Fill New Oak
First Fill New Oak25%
Oak Types French
Barrel Size 500L barrels, foudre
Bottling Date December 12, 2019
Contains Added Sulfites Yes
Unfined Yes
Unfiltered Yes
Extended Maceration Yes
Production Details Grapes were first chilled in a cold room then whole bunches were put into open-top 500L French oak barrels and foot stomped to release some juice. Minimal SO2 was added and 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. The wine was 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. 2018 was the 3rd vintage of the Great Drought in the Cape and yields were again lower (~25%) than normal. However, by improving soil health with cover crops and mulch and by reducing crops early, the resulting wines have lovely concentration but also wonderful freshness. The SCHIST is always the most structured Syrah in our Single Terroir range with great length and longevity. Decanting recommended when opened young.
2017 Technical Specifications
Alcohol 14.5%
Residual Sugar 2.4 g/L
pH 3.73
Total Acidity 5.1 g/L
Calories (estimated) 120 kcal / glass
150ml glass120 kcal
750ml bottle600 kcal
Grape Varieties Syrah
Syrah100%
Drinking Window 15 – 25 years
Region Swartberg
Soil Shale, Schist
Vineyard Yield 30 hL/ha
Harvest Dates February 8-16, 2017
Vine Age 20 years
Indigenous Yeast Yes
Malolactic Fermentation 100%
Maceration 28 days
Oak Aging 21 months
Bottle Aging 9 months
Oak Details 25% First Fill New Oak
First Fill New Oak25%
Oak Types French
Barrel Size 500L barrels
Bottling Date December 5, 2018
Unfined Yes
Unfiltered Yes
Production Details 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.
2016 Technical Specifications
Alcohol 13.5%
Residual Sugar 2.4 g/L
pH 3.78
Total Acidity 4.9 g/L
Calories (estimated) 115 kcal / glass
150ml glass115 kcal
750ml bottle575 kcal
Grape Varieties Syrah
Syrah100%
Drinking Window 15-25 years
Region Swartberg
Soil Shale, Schist
Vineyard Yield 24 hL/ha
Harvest Dates February 8-16, 2016
Vine Age 20 years
Fermentation Vessels Open-Top French Oak Barrels
Indigenous Yeast Yes
Maceration 28 days
Bottle Aging 10 months
Oak Details 25% First Fill New Oak
First Fill New Oak25%
Oak Types French
Barrel Size 500L
Bottling Date November 14, 2017
Unfined Yes
Unfiltered Yes
Extended Maceration Yes
Production Details 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.
Tasting Notes
Nose: black pepper, dark fruit, orange peel, mulling spices
Palate: black pepper, dark fruit, orange peel, mulling spices, meaty, savoury, freshness
2015 Technical Specifications
Alcohol 13.5%
Residual Sugar 2.2 g/L
pH 3.78
Total Acidity 5 g/L
Calories (estimated) 115 kcal / glass
150ml glass115 kcal
750ml bottle575 kcal
Grape Varieties Syrah
Syrah100%
Drinking Window 10 – 15 years
Region Swartberg
Soil Shale, Schist
Vineyard Yield 33 hL/ha
Harvest Dates February 8-16, 2015
Vine Age 19 years old
Fermentation Vessels Oak Barrel
Indigenous Yeast Yes
Maceration 28 days
Bottle Aging 10 months
Oak Details 25% First Fill New Oak
First Fill New Oak25%
Oak Types French
Barrel Size 500L barrels, foudre
Bottling Date November 16, 2016
Unfined Yes
Unfiltered Yes
Production Details 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.
Tasting Notes
Nose: black pepper, black fruit, spices
Palate: full-bodied, meaty, savoury, fine grained tannins, balancing natural acidity
2014 Technical Specifications
Alcohol 13.5%
Residual Sugar 1.9 g/L
pH 3.7
Total Acidity 5 g/L
Calories (estimated) 115 kcal / glass
150ml glass115 kcal
750ml bottle575 kcal
Grape Varieties Syrah
Syrah100%
Drinking Window 2024-2029
Region Swartberg
Soil Shale, Schist
Vineyard Yield 33 hL/ha
Harvest Dates February 8-16, 2014
Vine Age 18 years old
Fermentation Vessels Oak Barrel
Indigenous Yeast Yes
Maceration 28 days
Bottle Aging 10 months
Oak Details 25% First Fill New Oak
First Fill New Oak25%
Oak Types French
Barrel Size 500L
Bottling Date January 24, 2016
Unfined Yes
Unfiltered Yes
Production Details Grapes were first chilled in a 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.
Tasting Notes
Nose: black pepper, black fruit, spices
Palate: full-bodied, meaty, savoury character, silky tannins, balancing natural acidity
2013 Technical Specifications
Alcohol 13.5%
Residual Sugar 1.8 g/L
pH 3.85
Total Acidity 5.1 g/L
Calories (estimated) 115 kcal / glass
150ml glass115 kcal
750ml bottle575 kcal
Grape Varieties Syrah
Syrah100%
Region Swartberg
Soil Shale, Schist
Vineyard Yield 33 hL/ha
Harvest Dates February 6-14, 2013
Vine Age 18 years
Fermentation Vessels Oak Barrel
Indigenous Yeast Yes
Maceration 28 days
Oak Aging 23 months
Bottle Aging 10 months
Oak Details 50% First Fill New Oak
First Fill New Oak50%
Oak Types French
Barrel Size 500L
Bottling Date January 24, 2015
Contains Added Sulfites Yes
Unfined Yes
Unfiltered Yes
Extended Maceration Yes
Serving Temperature 16-18°C · 61-64°F
Production Details Grapes were first chilled in a 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 skin contact was then given after which the wine was drained and pressed to barrel for malolactic fermentation and maturation. The wine was 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.
Tasting Notes
Nose: black pepper, black fruit, spices
Palate: meaty, savoury, silky tannins, fresh, long, supple
2012 Technical Specifications
Alcohol 13.5%
Residual Sugar 2.4 g/L
pH 3.57
Total Acidity 6.2 g/L
Calories (estimated) 115 kcal / glass
150ml glass115 kcal
750ml bottle575 kcal
Drinking Window first 3 to 5 years after bottling
Region Swartberg
Soil Shale, Schist
Vineyard Yield 30 hL/ha
Grapes Picked February 8, 2012
Vine Age 17 year old vines
Fermentation Vessels Open-Top 500L French Oak Barrels
Indigenous Yeast Yes
Maceration 28 days
Bottle Aging 10 months
Oak Details 50% First Fill New Oak
First Fill New Oak50%
Oak Types French
Barrel Size 500L barrels
Bottling Date January 15, 2014
Sulfites 70.0 ppm
Contains Added Sulfites Yes
Unfined Yes
Unfiltered Yes
Serving Temperature 16-18°C · 61-64°F
Production Details 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 skin contact was then 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.
2011 Technical Specifications
Alcohol 13.7%
Residual Sugar 2.1 g/L
pH 3.69
Total Acidity 5.8 g/L
Calories (estimated) 115 kcal / glass
150ml glass115 kcal
750ml bottle575 kcal
Region Swartberg
Soil Shale, Schist
Vineyard Yield 30 hL/ha
Grapes Picked February 8, 2011
Vine Age 16 years
Fermentation Vessels Open Top 500L Barrels
Indigenous Yeast Yes
Maceration 42 days
Oak Aging 18 months
Oak Details 50% First Fill New Oak
First Fill New Oak50%
Oak Types French
Barrel Size 500L barrels
Bottling Date October 4, 2012
Sulfites 78.0 ppm
Unfined Yes
Unfiltered Yes
Production Details Hand picked grapes were cooled in our cold room, where after they were added 100% whole bunch to open top 500L barrels, and foot stomped to release some juice. 25ppm SO2 was added, and as with all our wines, no other additions were made. The must was initially pigeaged once a day. After about 3 days, fermentation began with indigenous yeasts, and the wine was pigeaged once or twice a day, depending on extract and tannin development. Temperatures were not allowed to exceed 30 degrees centigrade. Fermentation lasted about 14 days, and after fermentation, another four weeks skin contact was given. The wine was then drained and pressed to barrel for malolactic fermentation and maturation. The wine was racked in Spring to blend the wine and then returned to barrel, and bottled unfiltered and unfined after a total of 18 months in barrel. Please decant (or give time!) when drunk young.
2010 Technical Specifications
Alcohol 13.5%
Residual Sugar 2.2 g/L
pH 3.68
Total Acidity 5.8 g/L
Calories (estimated) 115 kcal / glass
150ml glass115 kcal
750ml bottle575 kcal
Region Swartberg
Soil Shale, Schist
Vineyard Yield 30 hL/ha
Grapes Picked February 16, 2010
Vine Age 15 years
Fermentation Vessels Oak Barrel
Indigenous Yeast Yes
Maceration 28 days
Oak Details 50% First Fill New Oak
First Fill New Oak50%
Oak Types French
Barrel Size 500L barrels
Bottling Date May 11, 2011
Sulfites 80.0 ppm
Unfined Yes
Unfiltered Yes
Production Details Hand picked grapes were cooled in a cold room, then 100% whole bunch was added to open top 500L barrels and foot stomped to release juice. 25ppm SO2 was added, and no other additions were made. The must was initially pigeaged once a day. After about 3 days, fermentation began with indigenous yeasts, and the wine was pigeaged once or twice a day, depending on extract and tannin development. Temperatures were not allowed to exceed 30 degrees centigrade. Fermentation lasted about 8 days, and after fermentation, another four weeks skin contact was given. The wine was then drained and pressed to barrel for malolactic fermentation and maturation. The wine was racked in Spring to blend the wine and then returned to barrel, and bottled unfiltered and unfined after a total of 15 months in barrel. Please decant (or give time!) when drunk young.
Producer Information
Website
Address
Riebeeksrivier Rd, Riebeek Kasteel, Western Cape, South Africa
Phone
+27 (0) 21 569 3010
Email