WINE: Ghost Corner Syrah 2020
David Nieuwoudt - Cape Winemaker's Guild Member
Varieties: Syrah 100%
Alc: 14 %
Total Acid: 5.9 g/L
Residual Sugar: 3.3 g/L
Vineyard:
The Ghost Corner range is inspired by the extreme coastal area around Cape Agulhas near Elim, known as ‘Spookdraai', where many ships have been wrecked. Folklore has it that the ghosts of many sailors who perished through the years can be seen wandering the wild waters. These wines are as intriguing and extreme as the story of their origin at the southernmost tip of the Cape winelands.
Vinification:
Grapes are hand-harvested at 24°B, of which 18% whole clusters are added to the tank, with the rest destemmed and crushed. Cold soaked for two days before being inoculated with yeast, during fermentation colour and flavour extraction takes place with regular pumpovers every six hours and a few manual punchdowns of the grape cap. A maximum temperature of 27°C is reached. On completion of fermentation, a further 14 days of extended skin maceration takes place before pressing and transferring into 225l French oak barrels. Malolactic fermentation is completed in the barrel and further maturation takes place over 15 months. 7% 1st fill and 93% 3rd fill tight- and medium-grain barrels with medium toasting.
Tasting Notes by Sandy Harper CWM:
Showing-off a lighter, garnet-ruby colour, this Syrah reflects its cooler climate terroir both in colour and composition. Ripe plum and maraschino cherries on the nose with savoury black olive, herbal notes of rosemary and origanum, and a distinctive white pepper spicy edge. This Syrah - the name by which this wine identifies that it is more European in style -reflects the extreme site where this vineyard is situated at the southernmost tip of Africa. Medium-bodied, refreshing and beautifully elegant with refined tannins. Optimum Drinking Time: Four to eight years.
Ratings
95 Points - International Wine & Spirits Competition 2022
"Black fruit balances with gentle medicinal cleanliness on the nose. Complexity of black olives and savoury meat carried on an elegant body. Mouthfeel is smooth, enticing, elegant and fresh. Multi faceted spiced themed wine. Very enjoyable."
Tasted by Alistair Cooper MW, Elizabeth Kelly MW, Jono Le Feuvre, Greg Mutambe
Elegantly reflecting its roots anchored in a rugged terroir just inland from the dramatic coastline at the southernmost tip of Africa. This extreme and mysterious landscape has been the inspiration for the Ghost Corner range of wines by Cederberg Cellar.More than 130 ships have found their last resting place in these treacherous waters, where compass readings show no deviation between magnetic and true north, and navigation was just about impossible on dark and stormy nights.Now the first Syrah in the range from the challenging but rewarding 2020 vintage will take you on a sensory journey.This wine, with its distinctive white pepper undertones, evokes the bygone days of the trade route, when sailing ships carried treasured goods such as spices and porcelain from the East to the West.
The wine elegantly pays homage to its roots anchored in the rugged terroir of the Elim ward just inland from the dramatic coastline.Garnet-ruby colour, this Syrah reflects its cooler climate terroir both in colour and composition. Ripe plum and Maraschino cherries on the nose are backed by savoury black olive, herbal notes of rosemary and origanum, and a distinctive, spicy white pepper edge.This Syrah - the name by which this wine identifies that it is more European in style - eloquently reflects the extreme site where this vineyard is situated. Medium-bodied, refreshing and beautifully elegant with refined tannins, this well-crafted wine will drink optimally after four to eight years.When it comes to food pairing, this Syrah partners perfectly with freshly caught game fish cooked over hot coals; a slow-braised oxtail or venison cooked in red wine and sherry; or a charcuterie platter with salami, Parma ham, pork rillettes and tapenade. - Wine.co.zaIt is also a good match for Italian minestrone soup with grated Parmesan cheese or a creamy risotto with wild mushrooms and any aged, hard cheeses such as Boerenkaas, mature Gouda or two-year-old Asiago.
