Old School Syrah, 2023
Focus on drinkability, texture, and pure fruit, rather than bold, overripe, or heavily extracted styles.
Importer: Vinoteka Co., Ltd, MST 0313789985 · Seller: The Wine Vault Co., Ltd, MST 0315864130
Not for persons under 18 or pregnant women.
About this wine
Wine Style:
Crafted “old‑school” with wild yeast fermentation, including a portion of whole-bunch, and matured in large wooden casks (foudre) for depth
Tasting Notes:
Deep garnet with violet rim
Bramble/dark berries, black pepper, earthy, meaty
Structured, balanced, fine tannins, fresh acidity
Black cherry, cassis, savory spice
Long, ripe, earthy‑savory
Sommelier's advice:
Excellent food wine to pair with BBQ meats, lamb, poultry and spicy food.
Vineyards:
Harvested from two vineyards:
- Stellenbosch: close to the ocean, granite soils, planted in 2000
- Wellington: further inland, sandy soils, planted in 2008
Both vineyards are trellised, helping to control yield and grape quality.
Winemaking process:
The Syrah comes mainly from two cool, low-yielding vineyards in Stellenbosch. It is hand-picked, fermented with wild yeasts (a small part as whole bunches) and raised in large wooden foudres, with no additions but sulphur. The name says it all: an 'old school', peppery style that is more Rhône Syrah than ripe Shiraz.
Vinoteka's note
Syrah the old way: hand-picked from two cool Stellenbosch vineyards, wild-yeast fermented partly with whole bunches, matured in foudres, nothing added but sulphur. Dark garnet with a violet rim; ripe, spicy bramble fruit with earthy, meaty notes; structured and balanced, with fresh red fruit, fine tannins and natural acidity. Serve at 16–18 °C with spicy dishes, red meat or rich Mediterranean food.
Written by the Vinoteka team from the producer's technical sheet.
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