Prelude by Bacco Syrah

Ostrich steak with rosemary potatoes, pepper-crusted fillet with charred asparagus, braised cabbage with pomegranate molasses and bacon lardons. Peking duck.

Time at Baccō is a slow rhythm, gently flowing like the seasons. Just as the life cycle of the vine cannot be rushed, creating any rare work of art requires patience. We believe that true wellbeing lies in synergy with nature, nurturing our environment and savouring its gifts. Our wines are made with this mindful, unhurried approach, to be generous and engage all the senses. Baccō is a family inspired project borne from Nathan Jankelowitz’s passion for the art of producing premium quality wines. Long inspired by the opulence of the Super Tuscan region, Nathan dreamt of bringing this holistic, experiential brand of luxury to South African wine lovers. A dream that has now become a magnificent reality.

1ha of Syrah vines were planted in 2016. This bariety tends to have a very vigorous management is required to ensure optimal balance between vegetative and reproductive growth. As the ripening season progresses, any underripe fruit is dropped from the vine to concentrate all its energy into ripening the top-quality bunches.

Maturation took place in 2nd and 3rd fill French oak barrels for 18 months. Blending of the different batches then took place. The wine spent a further 12 months in the bottle before being released.

The grapes were handpicked during the cool hours of the morning, They spent 12-24 hours in the cold room prior to processing. Sorting the grapes was done by hand: first whole-bunch sorting, followed by destemming, then berry sorting. Any under or overripe fruit was discarded. The sorted berries were gently crushed, just to perforate the skin and transferred into stainless steel tanks where they underwent alcoholic fermentation. Once alcoholic fermentation was complete, the wine was drained and the remaining solids pressed.