2019 Keermont Steepside Syrah

Product Description

Planted in 2005 on the steep mid-slopes of the Helderberg Mountain range, the Steepside Syrah vineyard sits at an elevation of 300m. Vines grow in red clay loam soils with high levels of iron and quartzite originating from the peaks above. The combination of these deep granitic soils and the intensity of the sunshine on the North facing ridge allows the vineyard to produce wines with power and structure, while the spicy herbal aromatics can be attributed to the elevation and the pristine fynbos flora that surround it.

All grapes used in producing this wine come from our Steepside 2 Syrah block (1.3Ha). A small parcel of grapes was specifically selected, harvested by hand and vinified separately. Fermentation was carried out by yeast which occur naturally on the grape skins and in the winery. Our red wines spend three to four weeks fermenting and macerating on the skins in small open top tanks with one or two gentle ‘punch-downs’ performed per day. This wine spent 20 months maturing in two seasoned 225L and one 500L French oak barrels before being bottled by hand and only 1148 bottles and 50 magnums were produced.

TASTING NOTE
Lighter, bright red in colour the Steepside Syrah has expressive sweet red fruit character on the nose with hints of cloves and fynbos. The entry onto the palate is soft and silky with a layered tannin structure coming to the fore. Savoury plum and strawberry fruit flavours are contrasted by a hint of herbs and bell pepper. The delicate flavours and tannin linger into a succulent dry finish. Suggested drinking window 2025-2035

VINTAGE REPORT
The 2019 vintage was quite a challenging one at Keermont. The yields were very small, but the wines have turned out beautifully. Coming off the back of four very dry years in the Cape, the vines were taking a bit strain. Winter rainfall was just slightly below average. Winter temperatures were moderate and perhaps not cold enough for the vines to break dormancy properly as we experienced quite uneven budding in spring. Spring started off cool and wet so the vines grew well, although the disease pressure was quite high. From that point onwards, the vintage conditions were good with some summer rains and warm temperatures without any major heat spikes. Harvest started on 30 January, but was interrupted by 40mm of rain the following week. This pepped the vines up for the final ripening of the grapes. Grapes were harvested in a very healthy condition although sugar levels were generally lower and acidity varied.