R90.00

As part of our Reserve Range, the Beyerskloof Synergy represents not only the synergy of our four red grape varieties, but all the different slopes, soils and micro-climates where they are grown. This wine combines the classic European with the New World wine styles. A wonderful partner to red meat, game, cheese and spicy foods.

Description

As part of our Reserve Range, the Beyerskloof Synergy represents not only the synergy of our four red grape varieties, but all the different slopes, soils and micro-climates where they are grown. This wine combines the classic European with the New World wine styles. A wonderful partner to red meat, game, cheese and spicy foods.

Wine Name: Beyerskloof Synergy Cape Blend
Varietal(s):62% Pinotage, 22% Merlot, 12% Cabernet Sauvignon, 4% Shiraz
Vintage: 2015
Soil: Klapmuts, Escourt and Wasbank
Trellising: Pinotage bush vines – Cabernet S, Shiraz and Merlot on 5 wire hedge.
Colour: Intense dark red colour with a pleasant ruby red rim.

Bouquet: Initial impressions of lovely red fruit and cherries give way to sweet cedar oak aromas.
Tasting notes: An abundance of black fruit upon entry leads to a big, juicy middle with soft, well rounded tannins. A classic Cape Blend with a pleasant lingering aftertaste. Serve with stews, game dishes or lamb shank.

Vintage Notes:Good rainfalls and ideal cold weather conditions during winter ensured good nutrient storage and led to sufficient underground water levels for the growing season. 2015 was one of the earliest vintage in decades. Warm weather in August resulted in early bud break, after which a warm dry summer kept the vineyard growth under control and accelerated ripening by 10 – 14 days. The dry season resulted in one of the healthiest vintage in years with no losses due to diseases and rot at Beyerskloof. This is one of the best Vintage for Stellenbosch and Beyerskloof in decades, so look out for 2015 wines in 2 years’ time!

Winemaking: 4 days on the skins at 26°C in open fermenters. Punch downs were done every 2 hours during fermentation. After malolactic fermentation the wine aged in 15% new and 85% second and third fill French oak barrels for 16 months.