Harry Hartman Somesay Syrah 2021
Well balanced oak and fruit.
Rich & Savoury
Special Price
£32.50
Regular Price
£35.00
Producer | Harry Hartman |
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Country | South Africa |
Region | Stellenbosch |
Wine Type | Red Wine |
Body / Style | Rich & Savoury |
Grape Blend | 100% Shiraz/Syrah |
Bottle Size (ml) | 750 |
% Abv | 13.5 |
Vintage | 2021 |
Extra Info | Some say Shiraz, some say Syrah |
Food Pairing Guide | The wine will benefit with prior decanting. |
Terroir | The first portion of the fruit is sourced from moutainous areas, 900m above sea level. The soils are a combination of Tafelberg sandstone and ferricrete laterite. The rest of the fruit is sourced from the Polkadraai Hills, Devon Valley, and Bottelary Hill |
The Somesay Syrah encapsulates both the spirit of the Cederberg and Stellenbosch regions in a display of vivacious red and darker fruit.
"Syrah is known to perform well across the diverse wine regions of South Africa, offering the robust fruit expression of a typical Shiraz or the genteel savouriness of a Syrah. Ancient soil plays a pivotal role in the wines’ ability to express the essence of a place, and the decision of blending regions presents a multi-layered wine, executed with flair and finesse.
The wine introduces itself with confidence in youthful and vibrant ruby hues. Somewhat austere, one is taken by its ethereal perfume that engages you to discover more intricate nuances. Its journey in the glass starts with delicate notes of potpourri, violets, and sandalwood, balanced with the comforting aroma of cranberry shortbread and warm French patisserie. Congruent to the nose, the wine fulfils its promise with a vibrant yet nimble expression of young plum, red currants, cherry, and dried fig with a subtle savoury edge of thyme and cedar. A judicious use of large foudre and older oak barrels complements the fruit, adding a textured mid-palate while a significant percentage of whole bunch fermentation concludes with a pruned rose-bush character and lifted freshness to balance the tannins."
Shiraz grapes are selected from sites across the Western Cape from Cederberg to Stellenbosch and are blended to create a wine that expresses the varietal.
Batches are fermented separately to ensure complexity in this wine with the whole clusters fraction per tank ranging from 30-100%. Both S/S and oak foudres are used for fermentation with pigeage 2-3 times per day. All fermentations were done spontaneously with natural yeast. The malolactic fermentation was also done spontaneously. Maturation took place in a combination of used French oak barrique and foudres for 11 months.
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