Brookdale Estate,

Mason Road Syrah

Coastal Region,South Africa,
  • Greg Sherwood: 92
  • Jancis Robinson: 16.5
  • Tim Atkin: 92


Bottle size: 750 ml,

In stock

Screwcap. Winemaker Kiara Scott tells me, with a wide grin, laughing, ‘This was just me trying to make the best Syrah/Syrah/Shiraz out of the first crop of grapes… “Show me what you got, baby!” We did everything under the African sun. Whole-bunch, destemmed, removed the stems, dried them and added them back (it adds pepperiness, and I know this ‘cos I chew dry stems – yes, I know, I’m weird). We did everything, some punch downs, some pumpovers, just to figure out from the vineyard: “What exactly are you’re going to give me?” I thought it would help with the next vintage. But it didn’t’. She packs out laughing. So do I. Her honesty undoes me. A blend of winemaking styles. 11 months in new 2,500-litre foudre.
This is joyful! Diaphanous tannins. Such pure fruit. Really joyful. Blueberries and strawberries and damsons and tobacco-leaf dust and gentle mouthfilling juiciness. Lovely the gentle streak of bitterness running down the back seam of the wine. A fairground of wine. A very, very happy wine. Sylph-like tannins. And so much juice. Bouncing on bouncing balls. Love it. VVGV – Tamlyn Currin.

Category: SKU: 2cd4e8a2ce08
In The Cellar
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.

In The Vineyard
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.
"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 fourdré 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.