2023 Technical Specifications
Alcohol 14.5%
Residual Sugar 1.9 g/L
pH 3.65
Total Acidity 5.1 g/L
Calories (estimated) 120 kcal / glass
150ml glass120 kcal
750ml bottle600 kcal
Grape Varieties Syrah
Syrah100%
Drinking Window 10-15 years
Region Western Cape
Soil Decomposed granite
Natural Yeast Yes
Total Aging 23 months
Barrel Size 500L barrels
Used Oak Only Yes
Serving Temperature 14-16°C · 57-61°F
Production Details Classic Stellenbosch Syrah from selected Langverwagt parcels in decomposed granite soils overlooking Table Bay and False Bay. Fermented spontaneously and matured for 13 months in old 500L barrels, then a further 10 months in foudre.
Tasting Notes
Nose: plum, lavender, violet, white pepper
Palate: taut, concentrated, fine tannins, long finish, elegant, persistent
Food Pairing reduced osso buco, grilled rib steak
2022 Technical Specifications
Alcohol 13.65%
Residual Sugar 1.7 g/L
pH 3.58
Total Acidity 4.9 g/L
Calories (estimated) 115 kcal / glass
150ml glass115 kcal
750ml bottle575 kcal
Grape Varieties Syrah
Syrah100%
Region Western Cape
Soil Decomposed granite
Fermentation Vessels Conical Foudre, Open Top Fermenters
Natural Yeast Yes
Maceration 14 days
Total Aging 23 months
Barrel Size 500L barrels
Used Oak Only Yes
Production Details All the fruit is sorted as whole bunches before spontaneous fermentation in conical foudre and open top fermenters. 30% of the fruit is submerged cap fermentation with regular aeration, the balance as open fermentations with 2-4 aerated pump overs per day. 50% of the fruit is retained as whole bunches. 2-3 weeks on skins is followed by basket pressing and aging in old 500L barrels for 13 months. The wine then spends a further 10 months in foudre prior to bottling.
Tasting Notes
plums, lavender, cola, violets, Langverwagt white pepper
2021 Technical Specifications
Alcohol 13.8%
Residual Sugar 2.2 g/L
pH 3.67
Total Acidity 5.4 g/L
Calories (estimated) 115 kcal / glass
150ml glass115 kcal
750ml bottle575 kcal
Grape Varieties Syrah
Syrah100%
Region Western Cape
Soil Decomposed granite
Fermentation Vessels Conical Foudre, Open Top Fermenters
Natural Yeast Yes
Maceration 14 days
Total Aging 23 months
Barrel Size 500L barrels
Used Oak Only Yes
Extended Maceration Yes
Production Details All the fruit is sorted as whole bunches before spontaneous fermentation in conical foudre and open top fermenters. 30% of the fruit is fermented as submerged cap with regular aeration, the balance as a normal fermentation with 2-4 aerated pump overs per day. 2-3 weeks on skins is followed by basket pressing and aging in old 500L barrels for 13 months. The wine then spends a further 10 months in foudre prior to bottling.
Tasting Notes
plums, lavender, cola, violets, Langverwagt white pepper
Producer Information
Website
Address
6 Spencer Road, Salt River, Cape Town, 7925, South Africa
Phone
+27 21 447 3022
Email
Owner
Duncan Savage
Cellarmaster
Duncan Savage