# Swartland Syrah (2021)

- **Producer:** Damascene Winery
- **Colour:** red
- **Type:** still
- **Grapes:** Syrah
- **Region:** Western Cape, South Africa
- **Style:** Natural
- **Alcohol:** 13.5%
- **Average price:** €46
- **Contains sulphites:** No
- **When to drink:** Now or Later
- **Serving temperature:** 16–18 °C
- **Aromas & flavours:** black plum, blackberry, mulberry, dark cherry, violet, aniseed, smoke, olive tapenade

## About this wine

The Damascene Swartland Syrah 2021 is a red wine from South Africa's Swartland region, produced by Damascene Winery. The wine is crafted from Syrah grapes, sourced from three distinct vineyards across the Swartland, each contributing unique characteristics due to their varied soil compositions of granite, shale, and ferricrete. The 2021 vintage was influenced by a cool growing season, resulting in a later harvest that contributed to the wine's elegance and freshness. Damascene Winery, founded by Jean Smit and David Curl, operates under the philosophy of 'Less Cult, More Cultivation,' emphasizing the discovery and expression of individual vineyard sites. Winemaker Jean Smit actively seeks out unique parcels of fruit, aiming for the wines to tell a story of their origin.

## Interesting facts

- Sourced from three distinct Swartland vineyards.
- Vineyards planted on granite, shale, and ferricrete soils.
- Whole-berry fermentation with significant whole-cluster inclusion.
- Matured in large Austrian oak vats (foudres).

## Food pairing

The wine's savory notes and firm tannins complement the richness of proteins like lamb, beef, and game. The dark fruit elements in the wine can echo fruit-based sauces, while herbal undertones find harmony with aromatic ingredients.

## Wine making process

The Damascene Swartland Syrah 2021 is produced using whole-berry fermentation, with a significant portion (50-75% in some vintages) fermented as whole clusters. Spontaneous fermentation with naturally occurring yeasts is a common practice. To enhance mouthfeel and tannin integration, submerged cap fermentation is employed on fruit from schist soils. Following fermentation, the wine is matured for approximately 11 months in 1000-liter oak foudres or 2000-liter Austrian oak vats. Malolactic conversion occurs spontaneously. The wine is bottled without fining to preserve its complex expression. The viticultural approach emphasizes minimal intervention and environmentally friendly practices, with vineyards typically being low-yielding to promote concentration.