Syrah 2009

Boekenhoutskloof, fact sheet (hentet 18. okt. 2026): 2009 Boekenhoutskloof Syrah – område: Wellington; druer: Syrah; alkohol 13.6%. W.O. står ikke på arket; området er vinmarkens beliggenhed ifølge arket (Wellington). Producentens noter (engelsk): The Boekenhoutskloof Syrah fruit has been sourced from a specific site in Wellington since 1998, because of the unmistakable character that the decomposed granite exhibits. The SH-21 clone was planted on this SE- facing slope in 1993. In 2009 the fruit was harvested over a two week period starting on February 17th. The complexity of this wine also benefits from the diversity in grape maturity from the different picks. The fruit was kept overnight in the cold room before it was sorted and crushed into a concrete fermenter. A small percentage of whole bunches were put into the bottom of the tank of some batches to get a slight effect of carbonic maceration. After 4 days of cold soaking, the fermentation was started by only using native yeasts. The primary fermentation finished within two and a half weeks with the temperature that peaked around 28°C. During the fermentation the wine received delestage 2 – 3 times per day. Pigeage was rarely done on the Syrah. It also received a nd post-fermentation maceration for another week before being pressed to 2 filled Saury barrels to undergo MLF. After 18 months in barrel the wine received a light egg-white fining before the final 9 months in oak.