This wine is grown exclusively in shale, given a riper, more generous style than its sandstone sister. The soil retains water better, hence an extra touch of plushness. It’s not all plain sailing for these vines, though. This vineyard faces the full brunt of the south-easterly wind providing just enough stress for the vines to show their true colours. The wine itself shows dark red and black fruit, black olive tapenade and a hint of rooibos character, all held together with some juicy tannins. It’s seen a wild ferment, imbuing it with a uniqueness of place and character. Drink this now through to 2024, with a respectful stint in the decanter first.
It’s cool, we get it, you want to know absolutely everything about this wine. Well here you go, go nuts.
- South Africa
- Alcohol by Vol.
- Bottle Vol
- Blend Info
- 100% Shiraz
- Serving Temp.
From the producer
Plush and spicy, the Syrah on Shale is the extrovert of the Landscape Syrah pair, showing florals, dark red cherries, fynbos and tapenade on the nose. Intricately balanced, the palate is pure fruit, fresh acidity and fine tannins, making for a memorably long finish.
The fruit comes from a single Bokkeveld shale site on the Gabriëlskloof property. A high clay component allows for excellent water retention and a resultant riper fruit profile in the wine. Another factor that has a significant influence on our terroir is wind, and this vineyard site faces the full brunt of the south-easterly wind, providing just enough stress for the vines to show their true colours.
The fruit was hand-picked into small crates and transferred directly into our cold room where it remained overnight. About 60% of the crop was destemmed with the remaining 40% left as whole clusters. The wine was fermented wild and aged in a combination of 225L and 500L barrels for 18 months, with 30% new French Oak used.
The rules are there ain’t no rules, but here are some foods we think will work pretty well with this wine...
Traditional roast lamb
- 2kg leg of lamb, fat trimmed
- 1/4 cup olive oil
- 1 tablespoon chopped fresh rosemary leaves
- 2 garlic cloves, crushed
- 1.5kg chat potatoes
- Basic gravy (makes 2 to 2 1/2 cups):
- 2 cups beef stock
- 3/4 cup red wine
- 2 1/2 tablespoons plain flour
- Preheat oven to 200°C/180°C fan-forced. Lightly grease roasting pan. Place lamb in pan. Combine oil, rosemary and garlic in a bowl. Rub half the oil mixture over lamb. Season with salt and pepper. Roast for 15 minutes.
- Reduce oven temperature to 180°C/160°C fan-forced. Roast lamb, basting with remaining oil mixture every 20 minutes, for 1 hour 15 minutes for medium or until cooked to your liking. Add potatoes to pan for last 40 minutes, turning halfway through cooking.
- Remove lamb from oven. Cover loosely with foil. Stand for 10 minutes. Carve. Serve with potatoes.
- Basic Gravy: Transfer meat (and any vegetables) to a plate to rest. Combine stock and wine in a jug. Skim fat from roasting pan, leaving 1 1/2 tablespoons pan juices and fat in pan. Place pan over high heat. Add flour. Cook, stirring with a wooden spoon, for 1 to 2 minutes or until mixture bubbles and becomes golden. Add juices from resting meat. Slowly add stock mixture to pan, stirring constantly. Cook, scraping pan, for 8 to 10 minutes or until thickened.