Swartland Shiraz: the valley's signature red
Warm days, cool nights and old vineyards give Riebeek Valley Shiraz its depth and spice.
If one grape tells the story of the Riebeek Valley, it is Shiraz, also called Syrah. It thrives in the Swartland's hot, dry summers, and the valley even celebrates it with a Shiraz and Art weekend in October.
Why does it do so well here? Summer days often reach the mid-thirties Celsius, which ripens the grapes fully. At night, cooler air from the Atlantic moves inland along the Berg River valley, and temperatures drop sharply. That keeps freshness in the fruit. Add soils such as shale and granite, and many vineyards that are not irrigated, and you get wines with ripe dark fruit, pepper and spice, and a firm structure.
Styles range widely. Historic estates such as Allesverloren make generous, full-bodied Shiraz. Younger producers often pick earlier and use less new oak, making lighter, more perfumed wines. Some, like Mullineux, even bottle separate Syrahs from different soil types so you can taste the difference.
The best way to understand Swartland Shiraz is to compare. Taste two or three at different estates in one day and you will notice how much the place and the winemaker change the wine.
Then take a bottle home and open it with a braai. Shiraz and meat cooked over wood is one of the great pairings of the Western Cape.
