Kershaw GPS Klein River Syrah

Kershaw GPS Klein River Syrah

Klein River
Kershaw
Vintage
Size
CHF 29.90
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SKU: 102445 ISBN: 737186069919
Product Description:
Reserved yet with subtle power, this vineyard shows high levels of rotundone, presenting piercing black pepper, powdery tannins, rich textures, and an enormous range of black fruit. The Syrah is deep magenta, the nose suggesting garrigue elements: wild lavender, citrus, and crushed black peppercorns. Charmingly smooth and supple on the palate, with succulent, delicious acidity, the wine is already integrated with a delicate balance of bittersweet chocolate, powdery tannins, and juicy fruit: cinnamon, black raspberry, Chinese 5-spice, orange zest, and hungry game. Excellent long finish, this already polished wine promises much for the future.
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Produzent Kershaw
Zusammensetzung Shiraz-Syrah 100%
Trinkempfehlung Temperatur 8° - 12° Von 2024 - 2040
Geschacksnoten Full-bodied & powerful, Smooth & soft, Fruity, Aged in oak barrels
Vinifikation During the year, I have the opportunity to visit a number of areas outside of Elgin. Occasionally, I stumble upon something so fascinating that it warrants a closer look. Almost 20 years ago, the first Syrah vines were planted in what is now one of South Africa’s smallest wine regions, the Klein River. Traditionally used for sheep and wheat, 3 hectares of pristine Glenrosa shale soil were reserved for the Syrah. These soils are usually the hallmark of warmer areas, but these vines nestle against the Klein River mountain range. The nearby Akkedis Valley provides a portal through which cool sea breezes from the nearby Walker Bay can penetrate, creating a mild mesoclimate in summer. Wines made from these vines have consistently received acclaim and awards, so I didn't have to think twice about making wine from these vines. The GPS series is a testament to this special place. The grapes were hand-picked into small lug baskets under autumn skies and then harvested by hand, manually sorted on a conveyor belt before destemming. The destemmed berries fell onto a vibrating table to remove inferior berries before being placed uncrushed into an open fermenter. The grapes were macerated for three days and spontaneously fermented. The must remained on the skins for 19 days, after which the free-run juice was transferred to wooden barrels. Malolactic fermentation then continued in the barrel, followed by 16 months of aging. No fining was necessary, and the wine was simply bottled unfiltered.
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