Winemaker Notes
Why an ancient Roman in modern Swartland? Columella, as mentioned earlier, was one of the most important writers on viticulture and vinification in early Rome . Through his work and direction, many grapes made their way up the Rhone — on whose steep northerly banks Syrah is now produced in its purest form. "And as syrah forms the basis of our wine," says Eben Sadie, "and as I am fascinated by Columella and admire his work and his understanding of viticulture — well, why not?"
A blend of Syrah and Mourvèdre, Southern Rhone varietals particularly suited to the arid climate of the rugged terrain of the Swartland region. Painstakingly crafted using time-honored winemaking machinery (basket press) and methodology (pigage), this wine is a bottled rendering of the very terroir from where it was created. The aim is to produce a unique and honest wine displaying minerality as apposed to more opulent flavors.
"This just gushes with exotic fruit--raspberry, boysenberry and fig--while staying juicy and vibrant thanks to the tangy mineral spine. Plenty of sweet spice notes also add dimension to the finish, which is rich and youthful. Drink now through 2011. 665 cases made."
-Wine Spectator
"Deep red-ruby. Slightly roasted, spicy dark fruit and licorice aromas hint at surmaturite without losing freshness. Broad, large-scaled, very ripe and dry, hinting at licorice. Showing less fruit sweetness and detail today than the '04, but this seems rather stubbornly closed and the finish features substantial ripe tannins. Aeration brought a meaty syrah character. I'd forget about this for at least two years."
-International Wine Cellar 90+
Professional Ratings
Marked by an unmistakable deep purple hue and savory aromatics, Syrah makes an intense, powerful and often age-worthy red. Native to the Northern Rhône, Syrah achieves its maximum potential in the steep village of Hermitage and plays an important component in the Red Rhône Blends of the south, adding color and structure to Grenache and Mourvèdre. Syrah is the most widely planted grape of Australia and is important in California and Washington. Sommelier Secret—Such a synergy these three create together, the Grenache, Syrah, Mourvedre trio often takes on the shorthand term, “GSM.”
With an important wine renaissance in full swing, impressive red and white bargains abound in South Africa. The country has a particularly long and rich history with winemaking, especially considering its status as part of the “New World.” In the mid-17th century, the lusciously sweet dessert wines of Constantia were highly prized by the European aristocracy. Since then, the South African wine industry has experienced some setbacks due to the phylloxera infestation of the late 1800s and political difficulties throughout the following century.
Today, however, South Africa is increasingly responsible for high-demand, high-quality wines—a blessing to put the country back on the international wine map. Wine production is mainly situated around Cape Town, where the climate is generally warm to hot. But the Benguela Current from Antarctica provides brisk ocean breezes necessary for steady ripening of grapes. Similarly, cooler, high-elevation vineyard sites throughout South Africa offer similar, favorable growing conditions.
South Africa’s wine zones are divided into region, then smaller districts and finally wards, but the country’s wine styles are differentiated more by grape variety than by region. Pinotage, a cross between Pinot Noir and Cinsault, is the country’s “signature” grape, responsible for red-fruit-driven, spicy, earthy reds. When Pinotage is blended with other red varieties, like Cabernet Sauvignon, Merlot, Syrah or Pinot Noir (all commonly vinified alone as well), it is often labeled as a “Cape Blend.” Chenin Blanc (locally known as “Steen”) dominates white wine production, with Chardonnay and Sauvignon Blanc following close behind.