Damascene Syrah Ceres Plateau
Ceres Plateau
Damascene Vineyards
Size
Vintage
Regular price
CHF 39.90
Sale priceCHF 49.00you save CHF 9.10
Price includes VAT, plus shipping
In Stock
Profile
Produzent
Damascene Vineyards
Geschacksnoten
Medium-bodied, Smooth & mellow, Fruity, Fresh & lively, Velvety tannins
Vinifikation
Located on top of the Ceres Plateau in the Witzenberg Mountain Range, this vineyard is planted to clone SH1C. This well-drained slope of Bokkeveld Shale (formed over 400 million years ago) is very steep, ensuring frost is mostly not an issue. However, during the winter months, this vineyard will be covered in snow ensuring a textbook dormancy period for the vines. Bud break is very even but ripening is far slower than other regions. Typically, this will be the last vineyard to be harvested for the Damascene range. The average rainfall in this area is around 800mm per annum, with an unbelievably high diurnal swing reflecting classic continental growing conditions. The pronounced difference between day and night slows down the ripening process ensuring fruit with a superb balance between natural acidity and intense flavour, colour and tannin. In winter, the north-westerly winds blow in from the west coast bringing the rain. In summer, the cooling south-easterly winds blow onto this slope of the Ceres Plateau. The grapes were hand-harvested on the 31st of March at 24.3°B. The Syrah from the Ceres Plateau has enormous intensity, which means that in the cellar you have to take your foot off the accelerator to get balanced wines. The higher levels of natural tannins in the fruit meant that only 60% of the fruit needed to be fermented as whole bunches. The remainder of the fruit was destemmed and fermented as whole berries. Fermentation took place in tulip-shaped concrete fermenters, with a maximum of two punch downs per day during the peak of fermentation. During fermentation, the submerged cap technique was used to soften the texture of the wine, whilst highlighting the intensity of these high-altitude vineyards. The primary fermentation took place spontaneously, using only naturally occurring yeasts. Malolactic conversion also took place spontaneously. Thereafter the wine was matured for 11 months in conical 1000L French oak foudres. The wine was bottled unfined, ensuring a more complex and authentic expression of Syrah.
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Artikel Nr.
106451
