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Op Die Berg Syrah 2019

R 300.00

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 distinctive deep purple hue with a bright, inky violet rim. The nose is shy at first but opens beautifully into youthful, fresh, clean aromas of white pepper. The flavours are leafy and herbal, buchu, rosemary, with allspice and pepper complemented by the smooth, ripe, well-integrated tannins – an extremely elegant wine with lots of finesse.

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

A deep purple coloured wine with a bright violet rim reminds of blueish ink. The nose is shy at first but opens beautifully into a youthful, clean and fresh aroma of pepper spice. A full-bodied wine presents flavours of buchu, rosemary, allspice and fresh green herbs complemented by smooth, ripe and well-integrated tannins. An extremely elegant wine with lots of finesse that is sure to please the most discerning Syrah palates. 

Technical Tasting Sheets: 

Op Die Berg Syrah 2019 - PDF

Enjoy with lamb’s liver, creamy mashed potatoes and a rich onion gravy or a lamb ragout with red peppers and olives.
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.
Grapes were completely destemmed before being crushed. The wine was made using the aerated pump-over method in a closed tank with extended skin contact. 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.