Goes well with spare ribs from braai or a slow-roasted pork belly.

Most grapes for our Blueprint Syrah come from a specific block in our neighbor's vineyard in Keermont. We have been using the fruit from this block since the first harvest in 2011 and continue to work closely with the Keermont team, which produces some exquisite wines themselves. Usually, a little bit of our Syrah 393 is added as well as small quantities from a few other blocks in the Helderberg area. We don't use new oak for our blueprint because the tannins are naturally quite soft and we don't want to disturb the sweet, complex, subtle aromas of this wine. Blueprint refers to the outline of the winery on the label. A reference to David Trafford's previous architectural career. The grapes were handpicked, destemmed and slightly squeezed (10% of the grapes on the whole bunch) directly into open fermenters and fermented spontaneously with natural yeasts at a maximum of 30° degrees. The pomace hat was submerged by hand 2-3 times a day for a period of 16 days. The juice was pressed directly into the barrels through the basket press. The malolactic fermentation took place in wood. The wine was then aged in barrels for 20 months, using no new wood. The wine was bottled by hand, unfiltered and unclarified.

Allergy information: Contains sulfites