This wine delivers a complex array of red and dark currant berries; blueberries and sweet aromas of violets which are layered with hints of liquorice and pepper. The refined palate shows seamlessly balanced acidity and tannins.
|Grapes||Syrah 95%, Carignan 5%|
|Serve with||grilled lamb or a slow roasted aubergine bake|
Olifantsberg is passionate about producing authentic wines with a true sense of place, which reflect the unique location of their vineyard. The focus is on sustainable farming and winemaking practices, resulting in limited intervention in the both the vineyard and cellar. The team are fully committed to understanding their terroir and managing their natural resources through conservation, which adds to the singularity of their wines. The unique terroir with its combination of schist soils, constant winds and elevation, produce concentrated fruit that results in elegant, fresh and age-worthy wines.
The vineyards are located on the fertile slopes of the Olifantsberg Mountain Range where they endure large diurnal temperature differences and strong winds, at altitudes from 250m to 450 metres above sea level. During the winter the mountain peaks are snow covered, keeping the vines dormant for longer. Cold winters, coupled with the summer winds, ensures the slow ripening of the grapes, helps to maintain healthy vines and contributes freshness and elegance to the wines. The soils in the vineyard comprise a unique schist and slate, which lends structure to the final wine. The vineyards are farmed in a sustainable manner, helping to maintain the biodiversity within the vineyards and soils. Specialising in Rhône varietals, the majority of the vines are either bush trained or trained “sur echalas”- which consists of a bush vine supported by a wooden vertical support. This wine is a blend of three trellised vineyards on the wine estate.
The grapes were hand-picked and carefully sorted. 30% of the grapes were fermented as whole bunches. Fermentation took place in open top fermenters and soft techniques were used to extract colour, fruit and tannin. Once fermentation was complete, the wine was aged a further 10 months in seasoned French oak barrels, cask and foudres.