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Op Die Berg Syrah 2019

R 310.00

Elegant and complex, full-bodied, fragrant and fresh – the maiden vintage of De Grendel Op die Berg Syrah is a distinctive wine grown in one of South Africa’s highest, and coldest, winemaking districts.

The grapes from the Op Die Berg vineyards are delivered to the De Grendel cellar in Durbanville where they are destemmed before crushing to reduce tannic influence and undergo aerated pump overs in closed tanks to preserve freshness, while extended skin contact develops full body and the wine’s deep, brilliant colour.

Op Die Berg Syrah 2019 has a vibrant purple hue in the glass. The aromatic intensity of the nose evokes nuances of sweet cranberries and a liberal dose of white pepper, so typical of cool-climate Syrah. Full bodied on the palate, this Syrah is a marriage of sweet red fruit and blackberry pastilles, layered with white pepper and spice. The lingering finish shows a good balance between fruit and oak.

Offering superb drinking pleasure on release, the wine will reward careful cellaring for up to 8 to 10 years.

Vibrant purple hues in the glass. The aromatic intensity of the nose evokes nuances of sweet cranberries and a liberal dose of white pepper, so typical of cool climate Syrah. Full bodied on the palate, this Syrah is a marriage of sweet red fruit and blackberry pastilles, layered with white pepper and spice. The lingering finish shows good balance between fruit and oak.

Technical Tasting Sheets: 

Op Die Berg Syrah 2020 - PDF

Op Die Berg Syrah 2019 - PDF

Braised beef short ribs, pepperoni or salami pizza, and Venison Bourguignon
High on the Witzenberg Mountain range in Ceres, at an altitude of 960 meters above sea level, this unique ‘appellation’ exhibits South Africa’s only truly continental climate with winter temperatures frequently dropping below freezing. The cooler night-time temperatures and hotter daytime temperatures during the growing season results in slower ripening and more concentrated fruit. Ceres fruit displays surprising cooler climate characteristics in comparison to other regions of the Western Cape
Wine was made in a open fermenter with half whole clusters and half destalked, using the pneumatic punch down method. Malolactic fermentation took place in stainless steel tanks. Next, the wine was transferred to 2nd, 3d and 4th fill French Oak barrels for 12 months' maturation prior to blending and bottling