Strydom Rock Star Syrah 2021

Strydom Rock Star Syrah
Kleur: helder paarsrood
Geur: rozengeur, cederhout, besjes, aardbei, rode kersen, tikje chique vanille
Smaak: soepel, tannines zijn zacht, elegant, verfijnde kruidigheid, laurier, mineraal
Houdbaar: iets koel serveren, op dronk, houdbaar tot 2028
Lekker bij: kruidige gerechten zoals hazenpeper, wildzwijn, biefstuk en harde oude kazen

Platter’s ****
Intricate vinification in 2021, 20% wholebunch, 33% aged in amphora, balance in old oak, allows vivid red fruit, savouriness & sprinkling of white pepper centre stage. Refined, not showy as name suggests, with sappy dry tannins, balance & potential to develop. 

Robert Parker 94/100 (oosgt 2022)
The Strydom 2022 Stellenbosch Rock Star Syrah represents a new chapter for this veteran winemaker. Rianie Strydom describes herself as a Bordeaux enthusiast whose first love is Merlot. That changed in 2005 when she started working with Syrah. The Rhône grape has an excellent reputation in South Africa, especially when planted on rocky soils. “It is the star of the rocks because Syrah is always planted on rocks,” she says. That explains the whimsical name of this 2,400-bottle production. Neutral vessels are used in winemaking, including Manetti clay amphorae, with as much as 30% whole cluster, depending on the vintage. The intention is to allow the fruit to shine bright with purity and ruby hues. Balance and freshness are paramount. Savory tones of bacon and tobacco are not desired, nor is baked plum or dried blackberry. Instead, this wine showcases blackcurrant, wild herb and blue flower.

Perswijn ****(*) zeer goed/uitstekend (oogst 2017)
Zwarte bessen, witte peper, kruiden, leer. Vol, compact, goede tannine en zuren

Rianie
An elegantly styled Syrah with vibrant and harmoniously layering of blackberry, white pepper and exotic spice flavours. The palate is softly textured and beautifully balanced.

Vinification
The grapes were hand-picked during the morning. No berry sorting took place and no crusher was used in order to get whole berries in the fermentation vessel. We also added 20% whole bunches to the tank. Pump-overs started once the cap lifted every 4 hours four times a day with a gentle punch down thereafter. Total maceration was for 16 days. Only 650L/Ton were pressed out after which the wines did the malo-lactic fermentation in French oak barrels