You've found one of the most quietly obsessive wines in the Cape. Richard Kershaw MW built his label around a simple idea: treat Syrah the way Burgundy treats Pinot Noir. That means small parcels, individual clones, separate soil types, and a refusal to blend until every barrel has had its say. The Clonal Selection is the wine that tells you why this matters.
In the glass it's mid cherry red, lifted and fragrant. Expect black raspberry and crushed peppercorns first, then wild lavender, dried orange peel and a whisper of rosemary, with sweeter notes of vanilla pod and freshly milled coffee underneath. The palate is the surprise: full-bodied but tightly wound, with a fine powdery tannin and a thread of acidity that keeps everything taut. Savoury flavours of tapenade, roasted meats and dark berry fruit run long into a dry, smooth finish.
Fruit is drawn from five small parcels in cool-climate Elgin, then aged for seventeen months in French oak (a mix of new and used barriques, puncheons and breathable concrete eggs) before bottling unfiltered. This is a wine to decant, pour into a Burgundy bowl, and serve with something worthy: slow-roasted lamb shoulder, peppered ribeye, or a hearty mushroom and beef bourguignon for a Sunday lunch that lingers.
Delivered across the UK in protective packaging. A genuinely impressive gift for anyone who already loves serious Syrah, or who thinks they know what South African red wine tastes like.
