This Syrah comes from the foothills of the Riviersonderend Mountains, in the cool-climate terroir of Greyton in the Cape South Coast region. The vinification combines 40% whole-cluster fermentation in small open-top vats and 60% destemmed grapes fermented in 5,000-liter wooden vats with delicate manual punch-downs; the wine is then pressed in a traditional basket press and aged for nine months in 3,000-liter foudres.

The appearance is a brilliant ruby. The nose reveals blackcurrant, blackberry, and cherry, lifted by white pepper, dried herbs, and the floral perfume typical of crushed violets. The palate is light and elegant yet well-structured, carried by a tangy freshness. This wine pairs beautifully with roasted meats, pasta, or a cheese board, and should be served at around 15-16°C.