2021TembelaWinesSyrah,WesternCape,SouthAfrica

<p>The grapes were harvested on separate days and brought back to the Savage Wines cellar where Banele vinifies his wines in Salt River. After de-stemming, about 30-40% stems were added back in according to their smell, aiming for black pepper but not too much astringency, before spontaneous fermentation began. About two punchdowns per day were made during fermentation, and when that was finished, the wine was transferred to an old 500L barrel and left to mature for 10 months. The wine was bottled without fining or filtration and just a touch (26 ppm) of sulfur.</p>