Syrah grapes were sourced from three distinct vineyards; a cloud-covered Polkadraai hill, a granitic outcrop in Bottelary, and a sheltered nook in Devon Valley.
Wine of Origin Stellenbosch
| Winemaker: | Jean Smit |
| Cultivar: | 100% Syrah |
| Origin: | Stellenbosch |
Tasting notes:
Polished and structured, the 2024 Stellenbosch Syrah balances black fruit purity with dynamic spice.
The nose is lifted with vermouth-style bitter orange, black cherry, and a dusting of aromatic cedar, while mulberry and blackberry fruit anchor the core. The palate is savoury and tightly framed, with grippy, clear-cut tannins shaping red cherry and blackberry fruit. Clove and crushed black pepper add lift, while the finish lingers with taut fruit and savoury spice.
Notes on the 2023 Vintage:
The season began with a cold, wet winter that replenished groundwater and ensured excellent dormancy. September’s strong winds and heavy rainfall posed early challenges, but from October onward, dry, warm conditions advanced véraison and led to an earlier harvest. Sustained heat in January and February concentrated the fruit, resulting in a smaller, structured crop. Our Syrah was hand-picked between 20 and 29 February, capturing vivid fruit expression and naturally firm tannins.
Vineyards:
The 2024 vintage marks the first time this wine is drawn exclusively from Karibib farm in the Polkadraai Hills – a site that continues to define the rising identity of Stellenbosch Syrah. All the fruit is taken from a high-lying granitic block that was planted in 1996. The vineyard sits at 290m above sea level and faces southeast. These decomposed granite soils are a favourite amongst Syrah growers for the purity, perfume, and structure they impart. With its elevation, proximity to False Bay, and increasingly recognised pedigree, Karibib offers one of the most articulate expressions of Polkadraai Syrah.
Winemaking:
The fruit was harvested by hand between 20 and 29 February. To showcase site influence within Stellenbosch, the fruit was vinified in separate batches. Approximately 75% of the fruit was fermented as whole clusters, with the balance destemmed and left as whole berries. Fermentation took place in tulip-shaped concrete fermenters, with gentle pump-overs occurring twice daily. Both primary fermentation and malolactic conversion occurred spontaneously. The wine was matured for 11 months in 2000L conical Austrian oak vats and bottled without fining, to preserve authenticity and complexity.
Maturation:
This wine will continue to evolve and improve for more than a decade.
Technical:
Total production: 3720 x 750ml and 150 x 1500ml
Bottling date: 10 January 2025
Alc: 13.4 % Vol
pH: 3.65
TA: 5.0 g/L
RS: 1.28 g/L