100% Syrah. The fact that Syrah and not Shiraz is on the label can be seen as a subtle nod to models from the northern Rhône. A third of the grapes were processed whole with the stems and trodden with the feet in the traditional way. They are then spontaneously fermented in concrete tanks together with the remaining destemmed grapes, with the pomace cap being repeatedly broken up by overflowing. The wines then mature for around 20 months in used French oak barrels. Beautiful, complex nose: typical South African smokiness (cedar wood and cold cigar smoke), blackthorn, dark cherries, black pepper and Virginia tobacco. Fine-grained tannins, liquorice, pickled plums and anchovy paste: the wine has something very ethereal, almost dancing on the palate. Very fresh despite the great power.