“Minimalist Wines is all about making quality wine with minimal intervention. It’s about focusing on the varietaIs I’m passionate about (chiefly cool climate Syrah), about treating them gently in the cellar and then allowing nature to shine. At heart, it’s about respecting the fruit by using what occurs naturally in each vineyard and letting it ferment spontaneously, so the unique and fascinatingly diverse microflora speaks for itself. Then, relying on old-school techniques – like foot stomping and whole-bunch fermentation – and barrelling the wine in subtly seasoned Oak that’s already had a few fills.” – Sam Lambson
All the fruit was harvested from the same two cool climate, low-altitude Syrah parcels (50m above sea level), just 8km from the stark and blustery coast. Facing North West, one 21-year old parcel is planted on Clay and the other (22 years old) on Koffieklip soils. As always, we like to let the sites do the talking, so the fruit was matured for 10 months in neutral French Oak, in 228L and 300L barrels.