The area of origin is the Cape Coast, and to be precise from the municipality of Franschhoek, which, interestingly enough, in the Afrikaans language literally means "the French corner." It is here, in vineyards that lie between 150 and 400 meters above sea level, that the Boschendal winery harvests the clusters of Shiraz, or Syrah, as the French would say, destined for this interesting bottle. Grapes are harvested by hand in early March. The first selection is made in the vineyard to ensure the perfect quality of the harvest. Grapes from each vineyard are fermented separately in steel tanks for a period of about 12 to 16 days. Then part of the must is left in contact with its skins for an additional 1 to 2 weeks. Part of the fermentation also takes place by retaining the stems of the grapes to increase the flavor of the wine. Then, after malolactic fermentation, this Shiraz matures for no less than 14 months in 300-liter French oak barrels, at least 30 percent of which are first-pass. A compact garnet red, the nose reveals important hints of red and forest fruits, then ripe plums and the unmistakable spicy notes typical of the grape variety. In the mouth, it is fruity and spicy, with silky tannins. A full-bodied and pleasant wine. Good today, not afraid to sit for some time in the cellar to wait for the right opportunity to uncork it. Within 6 to 7 years, in fact, it will continue to evolve and improve. The right menu in this case must definitely be all meat. Excellent with the grill or the most flavorful roasts.