2011 | 2010 | 2009

de Trafford Syrah `393`
2011 Syrah


Vineyard: “Mont Fleur” vineyard – high altitude (393 metres) Helderberg Mountain North West facing slope. “Tip Top Mont Fleur” vineyard is immediately above the existing Shiraz vineyard.
Soil Type: “Mont Fleur”, steep slope, terraced site with rocky, granitic based Hutton soil. “Tip Top Mont Fleur”, soil and aspect similar, though a little steeper and stonier.
Vine Age: “Mont Fleur” is 16 years old, “Tip Top Mont Fleur” was planted in 2003.
Irrigation: No irrigation
Harvest Date: 11 to 23 February.
Yield: 4 t/ha or 29hl/ha.


Late 2010 winter with a little below average rainfall, but cold enough in May to ensure even bud-break in spring. The growing season was cool with some regular rainfall, which made up for the drier winter. Flowering was good and although December was very windy (most in 42 years), no damage and a normal healthy crop of very good quality. The harvest period was very hot and dry, but all the grapes were taken to the cellar in the cool mornings at optimum ripeness.
Handpicking into 20 kg crates. Destemming and gentle crushing directly into small two ton open top fermentation tanks. Spontaneous natural yeast fermentation at max. 31°Centigrade with the cap of skins punched down manually 1 – 4 times a day for 14 days. Wine drained directly to barrels together with single pressing from traditional basket press. Malolactic fermentation in the barrel. 50% new fine grained, slow toasted small French oak was used. 22 months barrel aging with only 2 gentle rackings. This wine was bottled unfined and unfiltered by hand.
VIDEO: See David Trafford presenting the 2011 Syrah 393

Tasting Notes:

Color: A little oxidative at first with a deep, dark red color.
Nose: Big, rich blue & blackberry nose with cedary notes.
Palate: Great intensity and complexity. Rich, very ripe dark fruit and pepper and spice palate. Big, mouth filling tannins. Slightly sweet fruit comes out as the wine opens up.
Other: Drink 2015 to 2022. Best with a thick chunk of steak on the braai (South African BBQ).

Chemical Analysis:

Alc (%): 16.17
RS (g/l): 2.3
TA (g/l): 5.2
pH: 3.56