The 2016 Terracura Syrah is a blend of five different vineyards on three different terroirs the Swartland. Two located in vineyards on Riebeek Schist, two on Paardeberg Granite and one on Malmesbury ferrous clay.
The handling of grapes and must in the cellar was focused on expression of each vineyard, no adjustments or inoculations were made. The winemaking style is traditional and whole cluster fermentation with stems and minimal handling of the active fermentations. No pumps were used for remontage and punch downs of the cap were done by hand. Wines were pressed at completion of fermentation and settled for 24h in stainless steel before racking to 300L old oak barrel. Wines were racked at blending pre-bottling. The wine is cellared in bottle for one year before release.
Tasting notes and recommendations
The 2016 Terracura shows an earthy nose with fynbos, white pepper and black cherries along with spiced red fruit. Expands on the palate to include darker berry fruit against a fresh saline structure along with bay leaf and fennel. Finishes with clove and pepper aromatics and a fine tannic grip. Drink now until 2035 – will benefit from a light decanting or opening prior to drinking.
Neal Martin, Vinous.com:
“Medium-bodied with lithe tannin, perfectly pitched acidity, gentle grip and pure black and blue fruit, laced with fennel, bay leaf and a light animally note toward the finish that might dupe you into thinking this was from a choice spot in the Northern Rhône! An outstanding, soulful wine from Ryan Mostert.
Tim Atkin MW, South Africa Report 2018