Old School Syrah

A deep rich garnet red wine from the Western Cape (South Africa) is made from the Syrah varietal and expresses brambly fruits, cassis, and dark cherry notes. This wine pays homage to Syrahs made in the Rhône Valley with a rich, slightly peppery finish and fine and silky tannins on the palate. Old School Syrah from False Bay Vineyards is the perfect match forbraised meats and ribs.

Grape Variety / Blend: Syrah
Winery / Estate: False Bay Vineyards

https://www.origine.ph/web/image/product.template/30799/image_1920?unique=d08a880

A deep garnet red wine from Western Cape (South Africa). With brably fruits. cassis and dark cherry notes made from Syrah. Rhonesque with a rich, slightly peppery finish. Good with braised meats and ribs.

  • Product-Type
  • Type
  • Price Point
  • Style
  • Vintage
  • Blend/Grape Variety
  • Volume
  • Alcohol
  • Country
  • Region
  • Estate
  • Appellation
  • Fermentation
  • Wine-Making Process
  • FOOD PAIRING: RED MEATS

This combination does not exist.

Product-Type: Wine
Type: red
Price Point: 751 to 1,000
Style: Spicy & Powerful
Vintage: 2018 2019 2020 2021 2022
Blend/Grape Variety: syrah
Volume: 750 ml
Alcohol: 14.00%
Country: South Africa
Region: Western Cape
Estate: False Bay Vineyards
Appellation: Coastal Region
Fermentation: Natural
Wine-Making Process: Sustainable
FOOD PAIRING: RED MEATS: Barbecued Stewed

Winery

Western Cape, South Africa: False Bay Vineyards

Named after South Africa’s most iconic bay, which frames much of the country’s premium winelands, False Bay Vineyards was borne out of a desire to make ‘real’ wine affordable.

Back in 1994, long before founding Waterkloof – his biodynamic vineyard overlooking False Bay- Paul Boutinot came to the Western Cape to seek out and rescue grapes from old, balanced and under-appreciated vineyards. These treasures were otherwise destined to be lost in the large co-operative blends that were dominating South Africa’s wine industry back then.

Unusually for that time, Paul transformed those Cape gems into wines with a minimum of intervention: Wild yeast ferments, no acid additions…you know the drill. A familiar story to many ‘real wine’ lovers now, but back then he was swimming against the tide. Even today, making wine this way at the price-level is almost unheard of.

Today the ingredients remain the same for Waterkloof’s Cellar Master Nadia Barnard: Fantastic coastal fruit, old vines and wild yeast abound, with additions avoided.