Tamboerskloof Syrah 2010

grapes Shiraz – Clones 174, 300, 470, 747 – 91% ex Kleinood (Stellenbosch) Mourvèdre – Clones MT 11 – 7% ex Kleinood (Stellenbosch) Viognier – Clones VR 642 – 2% ex Kleinood (Stellenbosch)
aspect Faces North and West
altitude 172m to 198m above MSL
distance from sea 18km
soil type Tukulu/Kroonstad/Klapmuts/Witfontein
rootstock 101/14 & R99
age of vines 12 years
trellising 7 Wire Perold System
pruning 2 bud spurs
winemaking record Hand-picked grapes, sorted 3 times before going into stainless steel fermenters where a combination of modern technology and old-style winemaking techniques takes care of designing our unique hand crafted wine. Fermented at 26 ˚C for 12 days.
maturation prior to release 20 months in 500 litre French oak barrels 18% First, 22% Second, 25% Third, 25% Fourth fill; 10% Fifth fill
wine analysis Alcohol 14,5% volume Total Acid 5.7g/l pH 3.5 Residual Sugar 2.1g/l FSO2 42 ppm
cellaring potential 10 years
winemakers comments Ruby in colour, this wine has a complex nose with inviting black currant pastille fruit and supportive white pepper, garrigue (fynbos) and spicy flavours. A well-balanced palate confirms the nose with firm tannin and a lingering peppery aftertaste. Decant 30 minutes prior to serving.
recommended food pairing Asian dishes with plum sauces or dishes with cranberries or berries make a great companion to the spice on this wine. Enjoy with any sort of red meats, especially ostrich fillet and venison are a great match.