Winemaker Notes
The 2017 Lismore Estate Syrah has notes of cassis, current, blackberry and cherry. White pepper, ground herbs and the strong floral perfume of crushed violets. Light and elegant but structured with a fresh acidity.
To experience the best this wine has to offer, decanting is suggested.
Professional Ratings
-
Vinous
The 2017 Syrah continues to serve as one of the Cape's finest expressions of the variety. Gorgeous scents of raspberry, strawberry, Earl Grey tea and pomegranate seeds feature on the detailed nose; then the palate is lithe and silky, with perhaps more garrigue notes coming through with bottle age. Divine.
-
Robert Parker's Wine Advocate
On the nose, the 2017 Syrah begins with a dark-fruited core of blackberry, black cherry and a rustic rocky minerality with a soft spiciness. The palate shows remarkable focus and expresses the heart of Syrah with spicy floral potpourri notes across the mid-palate. The finish is long and thoughtful with a youthful tannic grip and lingering flavors of black pepper with smoky herbs. It is an impressive wine and is sure to please.
-
Wine Spectator
A graceful, integrated red, with a fragrant thread of leather and spices winding through creamy bitter cherry, dried sage, hoisin and iron notes. Remains fresh and focused, courtesy of balsamico tang and orange peel acidity, with chalky, sculpted tannins emerging to firm the finish. Drink now through 2030. 35 cases imported.
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.