Sarel 2022

Due to the very good phenolic ripeness, we got whole bunch fever. The first batch was fermented with 70 % whole bunch, just to get some healthy natural yeast activity going in the cellar. The second batch was fermented with 100% whole bunch, inoculated with some wild yeast from the first batch. The first batch was pressed 3 weeks after harvest. The second batch needed some time on the skins after ferment to settle down the tannins from the stalks. The second batch was pressed 4 weeks after harvest.

Elgin Syrah generally has immediate appeal from release but the structure suggests that this vintage will also do well with aging. If you like the crisp fruit that the carbonic brings, drink now. If you like pepper notes, spice from the stalks and darker fruit, lay down for 5 - 7 years before drinking.