Meinert ‘The Graduate’ Syrah 2018

Meinert ‘The Graduate’ Syrah 2018

Winemaking

Our Syrah grapes are always the last come into the cellar and after careful hand harvesting the fruit is transported by means of refrigerated truck to our cellar in Devon Valley.  A portion of the fruit is whole-bunch fermented, where whole bunches are placed into stainless steel red wine fermenters and covered with de-stemmed and partially crushed berries. The balance is fermented traditionally following careful destemming and berry sorting. The individual components are matured for 12 months prior to bottling in a combination of seasoned barrels and Flexcube tanks. With the grapes hanging on the vine late into the harvest season, the tannins are always supple and silky, supported by an elegant fruit profile of blueberry, blackberry, plums and white pepper tones. A minimalist approach to vinification ensures the ultimate expression of terroir that pairs superbly with venison carpaccio and hearty beef steaks. This wine is ever charming in its youth but will develop further with careful cellaring for the next 8 – 12 years. Only 3920 bottles were made.

Tasting Notes

Dark inky violet colour. Complex aromas characteristics of Syrah with blueberry and blackberry plums, with a hint of pepper and spice as well as earthy undertones. The palate is succulent with supple tannins. It’s very much a full bodied wine, that finishes well but can be even better with time.

Analysis

Alcohol: 13.5 %
Residual Sugar: 1.8 g/l
Total Acidity: 5.3 g/l
pH: 3.68
Wine of Origin: Upper Hemel-en-Aarde