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Syrah Magnum

Mullineux, Syrah Magnum 2015

R730

12 in stock

Notes

Our aim with our Syrah is to give true and complete expression to the Shale & Schist and Granite terroirs in which the vines grow. Approximately half the grapes are whole-bunch fermented and all fermentation is with indigenous yeasts. The wine is aged for 11 months in French oak, 15% new. The wine is bottled unfiltered and unfined.

Vineyard blocks:
From seven sustainably farmed vineyard parcels in different parts of the Swartland: four parcels planted in the stony Shale and Schist based soils of the Kasteelberg; two parcels of dry-land, bush vines grown in the decomposed Granite of the Paardeberg; and one on the rolling, iron-rich soils west of Malmesbury. Vines are aged between 19 and 26 years.

Production:
Each parcel of hand-picked grapes is chilled in the cold room then about 50% are destemmed to tank and the remainder is added as whole bunches. Minimal SO2 is added and, as with all the wines, no further additions are made. The must is initially pigeaged once a day. After about 4 days fermentation begins with indigenous yeasts and the wine is pigeaged once or twice a day, depending on extract and tannin development. Temperatures are not allowed to exceed 28 °C. Fermentation lasts from 7 to 10 days after which 3 to 7 weeks (also depending on tannin development) skin contact is given. The wine is then drained and pressed to barrel for malolactic fermentation and maturation. The different parcels are racked in Spring to blend the wine, which is then returned to barrel and bottled unfiltered and unfined after a further 14 months maturation. Aged 11 months in French oak 225L and 500L barrels and 2000L Foudre. 15% new wood in total.

Analysis:
Alc: 14.00% RS: 2.3 g/l TA: 5.1 g/l pH : 3.86 SO2: 103
Our aim with our Syrah is to give true and complete expression to the Shale & Schist and Granite terroirs in which the vines grow. Approximately half the grapes are whole-bunch fermented and all fermentation is with indigenous yeasts. The wine is aged for 11 months in French oak, 15% new. The wine is bottled unfiltered and unfined.

Vineyard blocks:
From seven sustainably farmed vineyard parcels in different parts of the Swartland: four parcels planted in the stony Shale and Schist based soils of the Kasteelberg; two parcels of dry-land, bush vines grown in the decomposed Granite of the Paardeberg; and one on the rolling, iron-rich soils west of Malmesbury. Vines are aged between 19 and 26 years.

Production:
Each parcel of hand-picked grapes is chilled in the cold room then about 50% are destemmed to tank and the remainder is added as whole bunches. Minimal SO2 is added and, as with all the wines, no further additions are made. The must is initially pigeaged once a day. After about 4 days fermentation begins with indigenous yeasts and the wine is pigeaged once or twice a day, depending on extract and tannin development. Temperatures are not allowed to exceed 28 °C. Fermentation lasts from 7 to 10 days after which 3 to 7 weeks (also depending on tannin development) skin contact is given. The wine is then drained and pressed to barrel for malolactic fermentation and maturation. The different parcels are racked in Spring to blend the wine, which is then returned to barrel and bottled unfiltered and unfined after a further 14 months maturation. Aged 11 months in French oak 225L and 500L barrels and 2000L Foudre. 15% new wood in total.

Analysis:
Alc: 14.00% RS: 2.3 g/l TA: 5.1 g/l pH : 3.86 SO2: 103
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TA94

Country

ZA

Region

Swartland

Style

Red

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