In 2016, so many new micro brands and single vineyard / single site wines were launched in South Africa. I consider myself relatively up to date with all the new offerings visiting South Africa several times a year. But last year, after four visits, even I was running just to keep up at times. Some of these eye catching wines including Andre Bruyn’s City on a Hill Chenin Blanc, Bruwer Raats’ Eden range, and Chris Alheit’s Hemelrand Vine Garden white blend were launched with great acclaim.
Another one of these wines was the Sons of Sugarland Syrah 2015 produced from “superior” pure SH99 clone 100% Whole-bunch fermented Syrah grapes sourced from a vineyard in Stellenbosch. I reviewed many wines from Stellenbosch young gun Reenen Borman, and this red is another one of his collaborative works falling under the Patatsfontein joint project.
Tasting Note: Sons of Sugarland Syrah 2015, 14 Abv. ~ Beautiful vibrant purple red cherry colour. The nose is delicately perfumed with bruised black plums, macerated red cherries, sandalwood, wood spice, dried black and green pepper corns, sweet savoury cured meats and a honeysuckle twist. The palate is medium bodied and elegantly classical, very much in the mould of the Northern Rhone masters like Rene Rostaing, where Syrah takes on the weight, focus and texture of Pinot Noir rather than full blown ripe Rhoney Syrah. There are beautifully fine glassy acids elevating the majestic fine, soft silky tannins. This wine is all about subtlety, finesse and femininity and never tries to shout, but rather talks softly with a voice of confident winemaking. The finish is deceptively long, concentrated and suave. Testament to the philosophy that sometimes less is more. (Wine Safari Score: 94/100 Greg Sherwood MW)
Post Script: I opened this bottled, allowed it to breath (in bottle) for 20-30 mins, tasted and wrote my notes. Initially I was around the 93-93+ score mark, but after enjoying this wine subsequently with beautiful organic Welsh lamb chops, I upped my score to 94. Wines cannot just be enjoyed in some kind of clinical isolation. They are part of our daily lives, and primarily made to be enjoyed with food. So I’m going stick with my latter rating of this elegant, classical, food friendly wine.