Alcohol: 15%
The Grapes
Low yields, small berries with dark colour and fenolic ripeness on a balanced vine are the key elements we work for in the vineyard. From pruning of the vines in winter, desuckering in spring, green harvesting at veraison which includes removing of any green berries on remaining bunches, to removing of any raisins or damaged berries just before harvest, meticulous attention are given to fruit quality and vine balance. After this vineyard triage, the final quality control is done by Tania and Willie on top of the fermentation vat before crushing.
Winemaking
The grapes are hand harvested early in the morning into well vented crates of 10kg capacity and cooled over night to 5°C. Crushing and destemming takes place on top of each open oak fermentation vat. Pre-fermentation maceration at a temperature of 10°C maximum, lasts for approximately 7 days with regular CO2 additions to provide a blanket against oxidation. We tend to make more use of natural fermentations, but might partly inoculate a cultured yeast, with regular pigeage, followed by a maceration for another 7 to 14 days. After this 28 day skin contact, the wine is pressed in a 220 litre basket press and transferred into barriques where malolactic fermentation completes.
Aging
SCALI Syrah is aged for 24 months; the first 12 months in 50% new and 50% second fill French oak barriques and the rest of the aging time in older French oak barriques, after which it is bottled unfined, unfiltered and may deposit sediment.
Source:
www.wineanorak.com
