||Franschhoek Valley (Africa)
|Composition of the land
||The Elim vineyards grow in duplex soils with a high content of ferrocrete (coffee stone), the Walker Bay vineyards in shallow shale and the Franschhoek vineyards (Viognier) in deep sandy decomposed sandstone and granite.
||Grapes from the different Syrah vineyards were harvested at different times, but always with some Viognier. The grapes were hand-sorted and then fermented without stems. Regular pump overs were done during fermentation at about 25 degrees Celsius.
||After about 25 days’ maceration the free run and press wine were placed together in 300-litre barrels and matured for 14 months. 70% of the barrels were new. Blending took place and the wine went back to barrels for another 4 months before bottling.