Mason Road Syrah

SYRAH

Kiara Scott is not one to shy away from a challenge, and with the backing of proprietor Tim Rudd, she has the freedom to explore the boundaries of possibility at Brookdale Estate in Paarl. The Mason Road Syrah is no exception to this rule, and many were, shall we say, ‘nervous’ at the prospect of a Syrah from young vines being released in the same year as its harvest. But upon the first waft of the nose, all concerns were dispelled.

Like the rest of Mason Road range from Brookdale, the Syrah truly pushes the boundaries of convention, as well as the quality-to-price ratio. This Syrah seduces the senses and tempts the palate from the moment it enters your space. The nose offers an alluring perfume that draws you into the glass. Old-world charm holds your attention on the palate where sultry tannins, spicy earth elements, impressive length and bright acidity await.

The epitome of old-world elegance meets new world bravery.

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THOUGHTS & REFLECTIONS

What customers & critics are saying

This is a wonderfully made, smart wine. It reminds me of a top-notch ‘vin de table’ in France – it ticks all the boxes, your don’t tire of it, and most importantly, everyone loves it.

BUBBLES HYLAND
WINE JOURNALIST, 2020

Lots of red fruit and black cherry notes with subtle hints of white pepper and spice. Nice grippy tannins and good length on the finish.

OLIVER RUDD
CUSTOMER, 2020
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TASTING NOTES

The deep, purple core colour offers a rich berry nose with ripe, red plum and hints of white pepper. Hints of charcoal and faint liquorice on the nose are set against gentle floral notes in the background, making way for blueberries, cassis, and nuances of sweet, dried herbs. The palate displays layers of berry fruit with spices of pepper, cinnamon and clove. A soft entry on the palate is supported with supple tannins, impressive length and bright, but not brash, acidity.

WINEMAKING

The Syrah was harvested by hand and placed into open fermenters in parcels with a small percentage of bunches fermented without destalking. Natural fermentation was followed by a combination of punch downs and gentle pump overs to extract colour and flavour from the skins. After fermentation, the wine was pressed off the skins and malolactic fermentation was completed in barrel and Fourdré with a short-extended
maceration on the skins to stabilise the colour and give the palate length. The wine spent a further 8 months in 500L and 300L French oak barrels, as well as 2500L Fourdré barrels (total 40% new wood).

technical analysis

ALCOHOL

14% Vol

TOTAL ACIDITY

5,5 g/l

pH

3,5

RESIDUAL SUGAR

3 g/l

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A MAVERICK COLLECTION

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