Rudera Syrah 2002
Unfiltered, and made from extremely low-yielding vines, Teddy crafts a gem of a wine. A medley of soft, ripe fruit flavors on the palate together with fine tannins and a hint of pepper on the finish. Good minerality and structure with incredibly elegant and soft, supple mouthfeel make this a superb item to enjoy young or mature for up to four years or longer.
Critical AcclaimAll Vintages
The Rudera range is small, and Teddy chose the varietals carefully, wanting to specialize and focus on just a few selections. Teddy wholeheartedly believes that both Chenin and Shiraz are the future of the South African wine industry, and feels that "South Africa can make wine that will be better, different, and more exciting than any in the world".
The name Rudera is plural for "broken stone" in Latin. As he believes that "Great wines are made out there in the dirt," Teddy felt that calling his range Rudera was the appropriate reference to terroir, as it is the foundation to create exceptional wines. He manages all the vineyards himself and gives the grapes individual vine attention to ensure optimum quality. Only the finest grapes are hand-selected and used for making wine. Teddy employs a "minimum manipulation" approach that lets the wine reach new levels through its own inherent quality.
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.
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.”