This Syrah is sourced from a stunning 1.4ha block in Walker Bay, near the tranquil town of Stanford. The grapes are whole-bunch pressed, spontaneously fermented, and aged in old oak barrels for about nine months before light filtration and bottling. The result is a light, fresh red with vibrant fruit and a rounder texture thanks to the oak. Named "Good Luck" in tribute to the remarkable farm where the fruit is grown, this cuvée reflects the inspiring, chemical-free polyculture philosophy of farmers Tabby and Alex, who cultivate an incredible array of fruits, vegetables, honey, and livestock.
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