96 points - "Duncan Savage uses grapes from three Kuils River parcels, all located on granite soils, to produce what he calls the "stalwart red" of his range. Using 70% whole bunches and 30% submerged cap fermentation, it's an intensely perfumed, grippy Syrah with white pepper and incense top notes and layers of fig, damson and blackberry fruit. Drink 2025-35." - Tim Atkin MW (timatkin.com)

95 points - "The 2021 Proprietary Red displays a hint of flint with a kiss of reduction and spicy red fruit essences on the nose. Medium-bodied with 13.8% alcohol, the palate shows impressive depth and freshness with savory and meaty notes before delightful mineral notions of granite and floral potpourri expressions wade across the mid-palate. Currently a little nervous, give it another year in the bottle, and it should govern until its 20th birthday, perhaps even longer. Just over 13,000 bottles were produced from 70% whole-cluster Syrah. Drink 2024-2041." - Anthony Mueller (Robert Parker Wine Advocate)

95 points - "Grapes sourced from the Langverwagt farm in Kuils River on the outskirts of Stellenbosch. 100% whole-bunch fermented. Matured for 13 months in older 500-litre barrels before a further 10 months in foudre. Red currant, wild strawberry, dried herbs, cured meat, pepper and spice on the nose while the palate has good fruit density, bright acidity and powdery tannins. Succulent and balanced – alcohol is 13.8%." - Christian Eedes (Wine Magazine South Africa)

94 points - "The 2021 Red Blend includes 70% whole clusters, matured for 13 months in 500-liter barrels and then a year in foudres. The splendid bouquet displays brambly red plummy fruit, crushed stone, bay leaf, and Japanese green tea in the background. The medium-bodied palate has a touch of menthol on the entry and fine depth. It’s fresh with a slightly powdery texture and a saline, focused, surprisingly strict finish. Excellent. Drink 2025-2042." – Neal Martin (Vinous)

Vineyards:

Syrah sourced exclusively from prime organically grown Stellenbosch vineyards planted on decomposed granite soils.


Winemaking and Maturation:

The grapes were spontaneously fermented from wild yeasts using 50% whole clusters spending 3 to 4 weeks on skins. The wine spends 12 months in 500 litre barrels followed by a further 10 months in foudre.

Tasting Notes:

The wine displays a gloriously perfumed aromatic profile that rises out the glass effortlessly to reveal expressive notes of lavender, sweet lilies, ripe red plum, stewed mulberries and strawberry compote before singed sandalwood, dried rosemary and thyme herbal nuances.

The palate is broad and elegantly textured with plenty of sweet, sumptuous upfront red and black berry fruits, a savoury steak tartar meaty complexity, black peppercorns and a granitic infused mineral finish. Wonderfully polished sweet plush tannins make this a seriously generous wine that will offer rewarding drinking on release, but that will undoubtedly be cellar worthy for another 10 to 12+ years of development