Winemaker Notes
The 2020 Cederberg Shiraz is everything you ever wanted from a quality Shiraz, and then some. On the nose, a multitude of aromas including ripe plums and mulberries, rhubarb, Moroccan spices including cloves and nutmeg, and freshly ground black pepper. The palate is opulent with a sensual, velvety texture and silky tannins. This wine is harmonious in its follow through from nose to palate to its incredible length.
Shiraz by its very nature is extremely compatible with all forms of hearty dishes. This Shiraz will be sensational with roast pork belly with Chinese five spice and preserved ginger, sticky pork ribs or a lamb casserole. It will also be a perfect partner to grilled eggplant and giant black mushrooms or any hard, aged cheese such as cheddar or Parmigiano Reggiano.
Professional Ratings
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Vinous
The 2020 Syrah Cederberg comes from a vineyard site 940m above sea level planted in 2006 with between 30% and 60% whole cluster fermented depending on the parcel. This has a more broody and introspective nose compared to its Stellenbosch counterpart, blackberry and touches of garrigues, yet bashful at the moment. The palate is very harmonious and silky smooth, red berry fruit laced with bay leaf, white pepper and thyme, a little more persistency on the finish than the Stellenbosch. Tender yet powerful.
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.