The Topside Syrah vineyard is situated high up on the West facing midslopes of the Stellenbosch Mountain range (Elevation 350m). It was planted in 2006 on rocky soils consisting of sandstone and granite, weathered from the peaks above with a little Malmsbury shale. Vines are unirrigated, trellised and run with the contour in a North South direction. The elevation, soil and aspect all contribute to spicy character and fine tannin structure of this wine. The views from the top of this vineyard west to False Bay and Table Mountain are simply breath taking.
All grapes used in producing this wine come from our Topside Syrah block (1.7Ha). Small parcels of grapes are specifically selected according to ripeness, harvested by hand and vinified separately. Fermentation is carried out by yeast which occurs naturally on the grape skins and in the winery. Red wines spend three to four weeks fermenting and macerating on the skins in small open top tanks with one or two gentle ‘punch-downs’ performed per day. This wine spent 20 months maturing in seasoned 225L and 500L French oak barrels before being bottled by hand on 5 December 2019. Only 2822 bottles and 50 magnums were produced.
TASTING NOTE
Dark plummy red in colour, the Topside Syrah 2018 is shy at first, but opens into a beautiful bouquet of black fruit with hints of ripe cherries, rose petal and white pepper. On the palate, the wine is tight and savoury with bold, grippy tannin structure. This anchors the powerful dark fruit with hints of herbs and pepper. The finish is long and focussed with juicy, succulent fruit notes and lingering tannin. Drink 2020-2030.
VINTAGE REPORT
Despite prevailing drought conditions, 2018 was a very good growing season on Keermont. We had a fairly cold winter although it was drier than usual. Spring arrived quite early and the warm weather ensured an even budburst. We had some good rain showers during the season which allowed for the vines to grow sufficiently. These factors led to the formation of a healthy crop which ripened evenly. We had very notable diurnal temperature variation during this season (warm days and cool nights) which is responsible for good tannin, colour, and flavour development. Harvest started at the beginning of February and ran very smoothly. We processed 87 tons (13 varieties) in the Keermont winery over the period of seven weeks.
ANALYSIS
Alc: 14.5 %
pH: 3.57
TA: 5.4 g/L
RS: 2.0 g/L
TSO2: 42 mg/L
VA: 0.69 g/L
ACCOLADES
TOPSIDE SYRAH 19: 4 ½ stars PLATTER GUIDE
TOPSIDE SYRAH 19: 96 pts TIM ATKIN (MW)
TOPSIDE SYRAH 18: 4 ½ stars PLATTER GUIDE
TOPSIDE SYRAH 18: 97 pts TIM ATKIN (MW)
TOPSIDE SYRAH 18: 94 pts NEAL MARTIN (VINOUS)
TOPSIDE SYRAH 18: 90 pts WINE SPECTATOR
TOPSIDE SYRAH 17: 5 stars PLATTER GUIDE
TOPSIDE SYRAH 17: 96 pts TIM ATKIN (MW)
TOPSIDE SYRAH 17: 94 pts NEAL MARTIN (VINOUS)
TOPSIDE SYRAH 17: 90 pts WINE SPECTATOR
TOPSIDE SYRAH 16: 94 pts TIM ATKIN (MW)
TOPSIDE SYRAH 16: 96 pts NEAL MARTIN (VINOUS)
TOPSIDE SYRAH 16: 95 pts DECANTER
TOPSIDE SYRAH 16: 93 pts WINE MAGAZINE
TOPSIDE SYRAH 16: 4 ½ stars PLATTER GUIDE
TOPSIDE SYRAH 15: 96 pts TIM ATKIN (MW)
TOPSIDE SYRAH 15: 4 ½ stars PLATTER GUIDE
TOPSIDE SYRAH 15: 94 pts NEAL MARTIN
TOPSIDE SYRAH 14: 93 pts NEAL MARTIN (Wine Advocate)
TOPSIDE SYRAH 14: 95 pts TIM ATKIN (MW)
TOPSIDE SYRAH 14: 5 stars PLATTER GUIDE 2017
TOPSIDE SYRAH 12: 95 pts TIM ATKIN (MW)
TOPSIDE SYRAH 12: 94 pts NEAL MARTIN (Wine Advocate)
TOPSIDE SYRAH 12: 4½ stars PLATTER GUIDE
The Topside Syrah vineyard is situated high up on the West facing midslopes of the Stellenbosch Mountain range (Elevation 350m). It was planted in 2006 on rocky soils consisting of sandstone and granite, weathered from the peaks above with a little Malmsbury shale. Vines are unirrigated, trellised and run with the contour in a North South direction. The elevation, soil and aspect all contribute to spicy character and fine tannin structure of this wine. The views from the top of this vineyard west to False Bay and Table Mountain are simply breath taking. All grapes used in producing this wine come from our Topside Syrah block (1.7Ha). Small parcels of grapes are specifically selected according to ripeness, harvested by hand and vinified separately. Fermentation is carried out by yeast which occurs naturally on the grape skins and in the winery. Red wines spend three to four weeks fermenting and macerating on the skins in small open top tanks with one or two gentle ‘punch-downs’ performed per day. This wine spent 20 months maturing in seasoned 225L and 500L French oak barrels before being bottled by hand on 5 December 2019. Only 2822 bottles and 50 magnums were produced.