Scali, Paarl, Sydafrika, Syrah 2005

De internationale anmeldere er ikke i tvivl.

John Platter (Den mest respekterede Sydafrikanske vin skribent) skriver om Scali:

Willie and Tania de Waal believe in long-term planning, and two of their aims for their vineyards are to go fully organic and to incorporate more Mediterranean varieties. A first step has been the planting of viognier and grafting of roussanne onto existing vines. Willie’s 2007 harvest season produced ‘wonderful ripeness at lower sugars’. Being named one of James Molesworth’s top six SA producers in Wine Spectator was a high point, but, says Willie dW, the real prize is ‘when people enjoy our wine’.

Rasmus Holmgård fra Dagbladenes Bureau:

Imponerende smagsintens og velstruktureret sydafrikaner, der skiller sig ud som veludstyret buk blandt sine fårede landsfætre ved at være ren, præcis og fokuseret fra næsens enebær, solbær, piratos og let røgede element til mundens sprøjtende saftige syre og et målrettet tannisk hageskæg.

***** (5 ud af 6)

Ole Troelsø skriver i Børsen

Prægtig sydafrikansk syrah fra den fremragende producent Scali. Det er ikke noget berømt hus, men ejerne af Scali, Tania og Willie De Waal, er nabo til en af Sydafrikas mest berømte vinmagere, Eben Sadie, hvilket smitter af på vinen... Jeg faldt pladask for den lækre, charmerende og samtidig komplekse Syrah...Den bør dekanteres, hvilket man oplever ved at dufte til et glas af den nyoptrukne vin der nærmest svier i næsen til at begynde med. Men efter en slyngning kommer al den lækre, modne frugt frem med mindelser om brombær og bitter chokolade. Mens smagen byder på stor fylde og saftighed, et friskt urtepræg og markante tanniner såvel som frugtsyre i en fin balance. Læs hele artiklen HER

Tom Stevenson wine report 2008:

På Tom Stevensons liste over FASTEST IMPROVING PRODUCERS kommer Scali i 2008 udgaven ind på en flot 4. plads.

Wine Spectators James Molesworth om Scali:

The winery produces a small amount of an exotic white—a rich, creamy, melon- and mineral-filled blend of Chenin Blanc, Chardonnay and Viognier. In addition, they produce an admirably good Pinotage, loaded with raspberry and briar flavors, and a superb Syrah, with racy fruit, silky texture and a long minerally finish. It’s got that combination of New World fruit and Old World minerality that sets the top South African wines apart—the best of both worlds, so to speak. Small production here, but well worth the search.

Scali, Syrah 2005

Lam, gris og vildt

Passer fantastisk til stegt lam og gris som meget gerne må være stegt med lidt fedt tilbage på kødet, husk at give kødet et godt 'vrid' af pebberkværnen. Bruges den til vildt retter skal man blot passe på at det ikke er med de alt for søde klassiske Danske garnitürer som tyttbær og waldorfsalat.

Går også fint til en god fedtmarmoreret bøf af okse og igen gerne en af dem med en solid fedtkant.

Teknisk information fra Scali

SYRAH 2005

THE “BAK” SYRAH VINEYARD

Growing area: Schoone Oord, Voor-Paardeberg, Paarl region, Western Cape
Aspect: Southern slope
Soil type: Decomposed granite and gravel on shale
Vine age & plant density: 8 years; planted 1997; 2425 vines per ha
Trellising: Cordon trained, 5 wire vertical shoot positioning
Yield: Restricted to 4 tons/ha or 24 hl/ha

THE GRAPES

Low yields, small berries with dark colour and fenolic ripeness on a balanced vine are the key elements we work for in the vineyard. From pruning of the vines in winter, desuckering in spring, green harvesting at veraison which includes removing of any green berries on remaining bunches, to removing of any raisins or damaged berries just before harvest, meticulous attention are given to fruit quality and vine balance. After this vineyard triage, the final quality control is done by Tania and Willie on top of the fermentation vat before crushing.

WINEMAKING

The grapes are hand harvested early in the morning into well vented crates of 10kg capacity and cooled over night to 5°C. Crushing and destemming takes place on top of each open oak fermentation vat. Pre-fermentation maceration at a temperature of 10°C maximum, lasts for approximately 7 days with regular CO2 additions to provide a blanket against oxidation. We tend to make more use of natural fermentations, but might partly inoculate a cultured yeast, with regular pigeage, followed by a maceration for another 7 to 14 days. After this 28 day skin contact, the wine is pressed in a 220 litre basket press and transferred into barriques where malolactic fermentation completes.

AGING

SCALI Syrah 2005 was aged for 24 months; the first 12 months in 50% new and 50% second fill French oak barriques and the rest of the aging time in older French oak barriques, after which it was bottled unfined, unfiltered and may deposit sediment.

PRODUCTION

SCALI Syrah 2005: 27 barriques / 8100 bottles

ANALYSIS

Alc: 14,5% vol.
pH: 3.73
TA: 5.95g/l
RS: 1.83g/l

TASTING NOTES

Seductive ripe red fruit and floral notes with pepper, fynbos and fennel spices. A long, lingering, well balanced after taste of succulent fruit with excellent tannin structure. We recommend ageing of 3 to 10 years and that this wine be decanted to allow it to express it’s true soul!