Syrah - Anthonij Rupert Wyne

With the Anthonij Rupert Wyne Syrah, a first-class red wine comes into the glass. It reveals a wonderfully dense, purple-red color. Held at a slight angle, the wine glass shows a charming garnet-red tone at the edges. When the glass is swirled, this red wine reveals high viscosity, which shows in the church windows on the glass wall. In the glass, this red wine from Anthonij Rupert Wyne presents aromas of black cherries, damsons, morello cherries and plums, complemented by smoked meat, firewood and dark rye bread. The Anthonij Rupert Wyne Syrah presents itself pleasantly dry to the wine lover. This red wine never appears coarse or sparse, but round and smooth. On the finish, this highly age-worthy red wine from the Western Cape wine-growing region finally delights with beautiful length. Once again, nuances of damson and morello cherry appear.

Vinification of the Anthonij Rupert Wyne Syrah

This red wine clearly focuses on a single grape variety, namely Syrah. Only immaculate grapes were used for this wonderfully powerful varietal wine from Anthonij Rupert Wyne. A considerable influence on the ripening of the grapes is also exerted by the fact that the Syrah grapes thrive under the influence of a warm climate. This is expressed, among other things, in particularly well-ripened grapes and a rather high alcohol content in the wine. The berries for this red wine from South Africa are harvested exclusively by hand at the time of optimal ripeness. After the grape harvest, the grapes are quickly taken to the winery. There they are sorted and gently crushed. Fermentation then takes place in large wood at controlled temperatures. After the end of fermentation, the Syrah is matured for several months in French oak barrels. The maturation in oak barrels is followed by extensive bottle aging, which makes this red wine even more complex.

Food recommendation for Anthonij Rupert Wyne Syrah

Enjoy this red wine from South Africa best at a temperature of 15 - 18°C as an accompanying wine to goose breast with ginger red cabbage and marjoram, stuffed bell peppers or vegetable couscous with beef meatballs.

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