2010 Lammershoek Syrah, Swartland Swartland

2010 Lammershoek Syrah, Swartland Swartland

Product: 24579
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2010 Lammershoek Syrah, Swartland Swartland

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Description

The wonderful 2010 Syrah is open tank fermented in concrete and wood, then aged in 2000-liter foudres for 18 months, bottled un-fined and unfiltered. It has a bright but funky nose with dark cherries, sloe, fresh date and raisin that is beautifully defined.

The palate is smooth and sensual on the entry with bewitching purity and precision. It is not a powerful Syrah, but one that walks a tightrope so gracefully and so naturally towards its brilliantly poised finish. This is a stunning Syrah from Craig Hawkins. Drink now-2020.

That Craig Hawkins – he’s a clever young chap. Stirring up trouble with his natural wine...he is just the kind of winemaker that is making Swartland and South Africa so exciting. If you want safe, conservative, dependable wines, there are other producers that I would guide you to. But if wine is not only a sensory, but intellectual pleasure than you should go directly to Lammershoek and see what the fuss is about.
94/100 Neal Martin eRobertParker.com #204 Dec 2012 

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About this WINE

Lammershoek Wines

Lammershoek Wines

Lammeshoek are an iconoclastic South African winery based in Paardeberg. They have 70-hectare of vineyards on granitic, sandy soils that incorporates some very old bush vines as well as more recent plantings. They also have room for olive trees, chickens and cattle.  Their winemaking philosophy is low intervention, with no new oak and minimal sulphuring. 

Their LAM range is from young vines and is intended as a fruit expressive introduction to the winery. The Cellar Foot range is where their creativity and novel approach is fully expressed.

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Syrah/Shiraz

Syrah/Shiraz

A noble black grape variety grown particularly in the Northern Rhône where it produces the great red wines of Hermitage, Cote Rôtie and Cornas, and in Australia where it produces wines of startling depth and intensity. Reasonably low yields are a crucial factor for quality as is picking at optimum ripeness. Its heartland, Hermitage and Côte Rôtie, consists of 270 hectares of steeply terraced vineyards producing wines that brim with pepper, spices, tar and black treacle when young. After 5-10 years they become smooth and velvety with pronounced fruit characteristics of damsons, raspberries, blackcurrants and loganberries.

It is now grown extensively in the Southern Rhône where it is blended with Grenache and Mourvèdre to produce the great red wines of Châteauneuf du Pape and Gigondas amongst others. Its spiritual home in Australia is the Barossa Valley, where there are plantings dating as far back as 1860. Australian Shiraz tends to be sweeter than its Northern Rhône counterpart and the best examples are redolent of new leather, dark chocolate, liquorice, and prunes and display a blackcurrant lusciousness.

South African producers such as Eben Sadie are now producing world- class Shiraz wines that represent astonishing value for money.

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