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Minimalist Wines Connect The Dots Syrah 2019

R259.00

Region: W.O Western Cape

Tasting Notes:

The blend is made up of three almost equal parts, with the Helderberg lending red fruit and floras, underpinned by a grippy graphite, textured tannin, and the soils of the Elgin parcels displaying a more luxurious, plummy profile.  There’s a lighter lavender and pepper from the shale, a darker, more savoury note from the sandstone and collectively, they showcase just how well Syrah thrives in South Africa’s cooler Cape climates.

Food Pairing:

Due to the palate range, this is a very versatile pairing, rich meat dishes and strong spices suiting its profile best.

4 in stock.
As our stock is sold through our two retail outlets and online, stock levels are provided as a guide only and are liable to change.

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Young winemaker, Sam Lambson, has a BSc Oenology degree from the University of Stellenbosch and started making wine while still studying – reportedly running between class and the cellar to check ferments. He also spent time working at the now defunct Hawke and Schoon Wine Shop where he developed a passion for Syrah, after which he took on harvests, helping Carl van der Merwe at De Morgenzon, then Lukas Van Loggerenberg and Chris Alheit.

Minimalist Wines is all about making quality wine with minimal intervention. It’s about focusing on the varietaIs that Sam Lambson is passionate about (chiefly cool climate Syrah), about treating them gently in the cellar and then allowing nature to shine. Working closely with farmers who share his passions for Syrah and precision viticulture, his idea is to provide a snap-shot of Cape Syrah in a given year and to fuse the results in a bottle. In other words, to connect the dots.

This blended Syrah first vintage hails from two vineyards in Elgin – the coolest viticultural region in South Africa – with soils derived from Table Mountain sandstone and Bokkeveld shale and a site on the Helderberg in Stellenbosch of granite origin. The vintage was 100% whole bunch fermented and was gently basket-pressed to older 300 litre French oak barrels for 10 months, then matured in bottle for a further 12 months before release.