Description
CELLAR INFORMATION The Syrah/Syrah/Shiraz was manually harvested in parcels into open fermenters. A small percentage of bunches were fermented without destalking. Natural fermentation followed with a combination of punch downs and gentle pump overs to extract colour and avour from the skins. After fermentation, the wine was pressed off the skins and malolactic fermentation was completed in barrel and Fourdré with a short-extended maceration on the skins to stabilise the colour and give the palate length. VINEYARD INFORMATION With dry-land vineyards planted on soils with a higher water-holding capacity, we had no symptoms of water stress. Temperatures suddenly spiked during mid-January, after which it dropped rapidly due to a cold front, which brought along widespread rains. The harvest season commenced relatively early. Extremely warm temperatures were recorded in February, which placed immense pressure on the cellars’ processing capacity as grapes had to be harvested simultaneously. March was cooler with a few rain showers, which delayed the ripening process of the last few blocks. Despite these challenges, the harvest went smoothly with minimal interruptions and the grapes were harvested at optimal ripeness.
Reviews
Greg Sherwood 92
Knowing this wine was made from grapes from only the third crop of Syrah on the Brookdale Estate illustrates just what special terroir these vines are planted on. Naturally fermented using a small percentage of whole bunches, the wine spent a further 8 months in 500L and 300L French oak barrels, as well as 2500L fourdre barrels with a total of 40% new wood. There is a beautifully alluring purple colour and expressive perfumed aromatics of violets, red and black berries, red plums, cured meats and subtle grilled herb notes. Fruit forward and deliciously opulent in its youth, the oaking is very considerate and expertly integrated with hints of creamy red currant, cassis, red cherry and plum fruits with complexing notes of salty red liquorice and cinnamon spice adding that extra bit of interest. Fabulously soft textured and balanced with supple tannins and delicately fresh acids, this wine extends a warming welcome to the drinker in a thoroughly accessible, uncomplicated manner making this the perfect mid-week luxury that won t break the bank. Drink now and over the next 3 to 5 years. – Greg Sherwood MW. [01/01/2023]
Tim Atkin 92
[01/01/2023]
JancisRobinson.com 82.5
[01/01/2023]
Producer Profile
INTRODUCTION
The Brookdale Estate, situated at the foot of the lofty Du Toitskloof Pass in Paarl, is a very impressive boutique winery owned by Englishman Tim Rudd and is planted with not only 25+ year old Chenin Blanc vines but also several other special Chenin Blanc blocks that are now over 35 years old and certified under the Old Vine Project as Heritage Vines.
