2017 Richard Kershaw Syrah, Elgin, Western Cape, South Africa

Subtle, precise style built on fine tannins that educe harmony and freshness with flavors of black-skinned fruit, iodine and ground white peppercorns



Selected from 5 small parcels of Syrah.
This Syrah went through a 17-month maturation. No finings were necessary, and the wine was simply racked and bottled unfiltered. A small number of artisanal coopers were selected from Burgundy and Rhone, with only French oak chosen. Importantly, each clone and soil type were micro-vinified as separate batches. Each batch used an algorithm that we have developed to ascertain which coopers work best and how many new and used barrels are utilised. Overall, the average in 2018 was 45.4% new oak with 47% in 228 l; 38% 500 l, and 15% breathable eggs.


Born and raised in the UK, Richard Kershaw was a chef before he found wine. He worked in California, Chile, Bordeax, Hungary and Germany before settling in South Africa in 1999. Sept 5th 2011 he passed his Master of Wine exam and is only one of a handful of Masters of Wine who actively make wine and the only who makes wine in South Africa. Kershaw Wines started in 2012 with Chardonnay and Syrah and in 2015 Pinot Noir joined the fray. His philosophy is to make wines that reflect the sense of place by making them in a way that is non-interventionist. The emphasis has to be on the vineyard first, second is the maturation cycle and last is winemaking. He is particular on which grapes harvest first according to clone type and soil type. When he is not in the cellar or on the vineyard, Richard is judging wine in competitions around the globe. He is part of the educational panel for the Institute of Masters of Wine and lectures for the WSET in South Africa.


Grape(s) Syrah
Farming Traditional