Kershaw Elgin Syrah 2013
Subtle, precise style built on fine tannins that educe harmony, freshness with flavours of black skinned fruit, iodine and ground white peppercorns. In 2014, the Syrah was interpreted as having a complex savoury profile wrapped around a deep fruit core, freshness of flavour with cracked pepper, black cherry and exotic spices, gracefully set on powder fine tannins.
WINE OF ORIGIN:
Elgin, Western Cape, South Africa.
100% Syrah made up of clones SH9c, SH22 & SH99.
Soil is more than a medium in which to plant the vine. Whilst it does not directly impart character, i.e. flintiness from
flinty soils, it does impact various nuances depending on its type. The soils used to grow the grapes for both the Kershaw Elgin
Chardonnay and Syrah come from a variety of gravel-based soils:
• Tukulu (50% gravel, 25% friable clay and 25% sand) giving elegance, freshness and aromatics
• Koue Bokkeveld shales in three parcels giving structure and concentration of flavours
• One parcel of sand and pebbles (essentially Table Mountain sandstone) giving delicacy and fruity flavours
TOTAL VINEYARD PRODUCTION:
9.7 tons selected from 5 small parcels of Syrah.
HISTORY: In 2011, owner Richard Kershaw MW established Richard Kershaw Wines (RKW) to create clonally selected, site-
specific, cool climate wineparadigms from apposite noble grapes i.e. ones with the ability to produce world-class examples. SA’s coolest wine district, Elgin Valley, reflected these principles benefitting from higher altitude, ocean proximity, specific cloud cover sequencing, high cold units and a large diurnal range, enabling the germane grapes, Chardonnay and Syrah, to show
a sense of place.
Hand-Picking Dates: 27th March – 4th April 2013. Harvest Brix: 22.2 – 24.2.
The combination of cool Spring weather and further rain gave plenty of time for the buds to break; a uniform budbreak and flowering period with wind only starting later (and starting strongly) enabling healthy grapes with only minor damage to some of the shoots. Peak temperatures were noticeably lower than the Long Term Average (LTA) but more importantly even lower than 2012, which itself was considereda cool vintage; a cool February and March enabled good fruit set with slow and steady flavour development, although the depth of colour is less than 2012.
The grapes were handpicked under autumnal skies into small lug baskets and then manually sorted on a conveyor before the stems were removed. The destemmed berries fell onto a vibrating table in order to remove jacks and substandard berries before dropping uncrushed into a small 500kg conical hopper and forklifted into open- topped fermenters. The grapes underwent a 3-day maceration before spontaneous fermentation began. A gentle pigeage program was charted and the grapes remained on skins for 21-29 days. The wine was then racked to barrel under gravity and the remaining pomace basket-pressed. Malolactic then proceeded in barrel followed by a light sulphuring and 17-month maturation. No finings were necessary and the wine was simply racked unfiltered prior to bottling.
A small number of artisanal coopers were selected from Burgundy and Rhone, with only French oak chosen. 55% of the oak was new with the remainder split into 2nd and 3rd fill barrels of which 4 were 500L puncheons and the remainder 228L pièces.
6520 bottles all individually marked on the label.