The first Syrah from The Foundry home farm in the Voor Paardeberg planted in 2002. The vineyard is planted on low vigour, well drained, granitic origin soils with clay subsoil on a southerly slope.
These mature vines are naturally low-yielding. All damaged or unripe grapes were removed before harvest. The fruit was uniformly ripe and was picked on the basis of analysis, taste and vine physiology.
The grapes were partially destemmed and crushed directly into custom made 5 ton stainless steel fermenters. Approximately 40% of the bunches remained whole.
The cap was manually punched down twice a day at the beginning of fermentation and then pumped over for the remaining 3 days.
At the end of fermentation the wine was pressed and the wine aged in 70% seasoned French Allier and Compiègne barrels, and 30% in terracotta clay eggs and doliums.
The wine underwent natural malolactic fermentation in oak and clay vessels.