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Keermont Steepside Syrah (2017)
A world-class Syrah from one of the most acclaimed wine estates in Stellenbosch, South Africa. This wine is made from grapes grown on the steep midslopes of the Helderberg Mountain range, where the rich red clay loam soils and the intense sunshine produce wines with power and structure. The wine has a bright scarlet colour and pure grapey aromas with hints of red spices, herbs, and lavender. The palate is succulent and dry, with spicy fruit flavours and fine-boned tannins. The finish is long and juicy, with notes of anise, liquorice, and mineral saltiness. This wine is perfect for pairing with game, venison, or cheese. Keermont Steepside Syrah 2017 is a limited edition wine that has been aged for 20 months in seasoned French oak barrels and bottled by hand without filtration. Don’t miss this opportunity to taste a masterpiece from Keermont Vineyards!
Alc: 14.0 % pH: 3.66 TA: 4.8 g/L RS: 1.5 g/L TSO2: 61 mg/L VA: 0.72 g/L
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Ytterligare information
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In The Vineyard
In The Cellar
Paring Suggestions
In The Vineyard
Planted in 2005 on the steep midslopes of the Helderberg Mountain range, Steepside Syrah sits at an elevation of 300m. Vines grow in rich red clay loam soils with high levels of iron and quartzite originating from the peaks above. The combination of these deep granitic soils and the intensity of the sunshine on the North facing ridge allows the vineyard to produce wines with power and structure, while the spicy herbal aromatics can be attributed to the elevation and the pristine fynbos flora that surround it.
All grapes used in producing this wine are from the Steepside vineyard. Small parcels of grapes are
specifically selected according to ripeness, harvested by hand and vinified separately.
2017 was an excellent growing season on Keermont. Despite a drier than usual Winter, we had strong growth
in the vineyards during the Spring time. This led to the formation of a good healthy crop which ripened evenly during the warm, dry Summer. Harvest started fairly early, but was put on hold after a heavy rainfall in late January. This rejuvenated the vines and allowed for extended ripening which definitely raised the general quality. We recorded one of our largest and healthiest crops yet and grapes came in with great analysis and concentration. Steepside yield 2017: 4.2 ton/Ha
In The Cellar
Fermentation is carried out by yeast which occurs naturally on the grape skins. Red wines spend three to four weeks fermenting and macerating on the skins in small open top tanks with one or two gentle ‘punch-downs’ performed per day. This wine spent 20 months maturing in seasoned 225L and 500L French oak barrels before being bottled by hand without filtration. Only 2828 bottles and 53 Magnums were produced.
Paring Suggestions
Lamb, beef or venison cuts.
