Name: Diamond Hill
SKU: 11239
Availability: InStock

Diamond Hill

R140.00

The Saxenburg Diamond Hill 2022 Syrah has a beautiful violet hue to the wine. Freshly crushed black pepper and warm cinnamon spice leap out of the glass. As you delve deeper into the bouquet notes of cherry and dark fruit develop with hints of rooibos to add complexity. The palate is smooth with a supple tannin which follows through to a star anise finish.

This extraordinary wine has been stored and matured under optimal conditions in our Vinotéque, for you to get the very best out of your fine wine experience.

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Categories:Diamond Hill, Red Wine Tags:Diamond Hill, Syrah

Description
Additional information

Description

Tasting Notes:

Winemaker’s Comments:

This is a beautifully delicate Syrah with great red fruit and spice leaping out of the glass. We added a small portion of 2023 Syrah to increase the accessibility of the wine at its young age. Definitely a wine to cosy up with next to the fire and share with friends at a braai.

Maturation Potential:

Drinking beautifully on release, but will gain in complexity and texture over the next 5-10 years.

Vegan:

Yes, suitable for vegans and vegetarians.

Awards

Tim Atkin- 91 Points

Additional information

Vintage:	2022
Cultivar:	Syrah
Cellaring Potential:	Drinking beautifully on release, but will gain in complexity and texture over the next 5-10 years.
Alc:	14.11%
TA:	5.25 g/l
pH:	3.63
RS:	2.07 g/l
Appellation:	Stellenbosch
Terroir:	Sourced from a single block on a South-West facing slope on Saxenburg. The soil is largely decomposed granite with sandy and clay pockets, synonymous with the Polkadraai Hills. The block was picked in different portions to ensure optimal ripeness was achieved. One portion was picked earlier to bring freshness to the final wine. Sandier soils gave rise to a grainier tannin whereas the clay gives a beautiful velvety tannin to the final wine.
Vinification Details:	Hand-picked grapes from a single vineyard fermented spontaneously and with Syrah-specific yeasts to promote maximum cultivar and vintage expression. Portions of this block were whole-berry and whole-bunch fermented. A softer extraction method was used with 3 pump overs done per day.