In Act 1, you met a team of renegades who foolishly thought they could just wake up one day, pick some fruit and make some wine. As though it were an ancient past time that required little more than leaving grapes to ferment and finding a vessel in which to let it pass the time. How quaint.
With the clock ticking and the odds stacked against them, they enlisted help from anyone who was willing to give it. Somehow those people happened to be more capable than could realistically have been expected.
That just about brings you up to speed.
A few days later, our motley crew returned to Hemel-en-Aarde to pick half a ton of Syrah. The grapes were sitting at 22 Brix, which meant that they hadn’t yet turned into Shiraz. This was great news because the moment they did, Niels Verburg was rumored to descend from the mountains and pounce upon whatever remained on the vines.
If you’re serious about Syrah, there’s nobody better to talk to than Reenen Borman of Boschkloof and Sons of Sugarland fame. So we did. Reenen suggested that we de-stem half of our grapes, and whole-bunch ferment the rest. So we did. He encouraged us to gently punch down the cap every day. So we did. He suggested we sterilize everything beforehand.
But what does he know?
Master of Syrah, Reenen Borman