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Gabriëlskloof Syrah on Sandstone Bot River 2017

£27.45 incl. VAT

4 in stock

The Gabriëlskloof `Syrah on Sandstone` Bot River has savory aromas complemented by notes of blackberries, violets, and crushed pepper. On the palate, the delicate fruit flavors are balanced by a subtle spiciness and silky tannins.

The growing season leading up to the 2017 harvest was warm and dry with a slightly longer ripening period than the previous year. The yields were 15% lower than usual and the bunches and berries were small but with a good concentration of flavors.

The fruit was hand-picked into small crates and was cold-settled overnight with 70% destemmed and 30% left as whole bunch. Fermentation occurred using natural yeasts before the wine was aged in 500 liter French oak barrels for 18 months, with 30% new oak used.

Gabriëlskloof Syrah on Sandstone Bot River 2017

£27.45 incl. VAT

4 in stock

The Gabriëlskloof `Syrah on Sandstone` Bot River has savory aromas complemented by notes of blackberries, violets, and crushed pepper. On the palate, the delicate fruit flavors are balanced by a subtle spiciness and silky tannins.

The growing season leading up to the 2017 harvest was warm and dry with a slightly longer ripening period than the previous year. The yields were 15% lower than usual and the bunches and berries were small but with a good concentration of flavors.

The fruit was hand-picked into small crates and was cold-settled overnight with 70% destemmed and 30% left as whole bunch. Fermentation occurred using natural yeasts before the wine was aged in 500 liter French oak barrels for 18 months, with 30% new oak used.

Gabriëlskloof Syrah on Sandstone Bot River 2017

£27.45 incl. VAT

4 in stock

The Gabriëlskloof `Syrah on Sandstone` Bot River has savory aromas complemented by notes of blackberries, violets, and crushed pepper. On the palate, the delicate fruit flavors are balanced by a subtle spiciness and silky tannins.

The growing season leading up to the 2017 harvest was warm and dry with a slightly longer ripening period than the previous year. The yields were 15% lower than usual and the bunches and berries were small but with a good concentration of flavors.

The fruit was hand-picked into small crates and was cold-settled overnight with 70% destemmed and 30% left as whole bunch. Fermentation occurred using natural yeasts before the wine was aged in 500 liter French oak barrels for 18 months, with 30% new oak used.

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