2011 marked Trizanne’s venture into Elim but it was only with Sauvignon Blanc and Sémillon at the time. Fast forward a couple of years and she was intrigued by the Syrah down there as a yang to the Swartland’s yin completing her Syrah journey (at the time – pre-Sondagskloof). Elim allowed for Trizanne to really explore the perfumed and delicate aromas of Syrah rather than the more fruit-driven and powerful characteristics she had been working with in Swartland. The fruit for the 2019 vintage comes from two sites, each from a different clone and on varying soils ranging from shale, gravel and ferricrete.
The fruit was entirely hand-harvested and destemmed. Fermentations occurred outdoors in one-ton open top stainless-steel fermenters. Daily punchdowns were used for extraction and after ten days the wine was dry. It then spent another five days post-ferment on the skins. The wine was basket-pressed to old French barriques where the wine aged with frequent topping. After 11 months the barrels were racked to tank and settled, then bottled without fining and a light sheet filtration and sulfur addition.