At a glance

Producer

De Trafford

Region

Stellenbosch, South Africa

Grape variety

Syrah

Wine type

Red

Body

Full-bodied and Bold

Sweetness

Dry

Typical price

$35-$50

Tasting profile

Notes of black pepper, dark berries, smoked meat, and hints of violet with a smoky oak undertone.

Evolution: Develops more complex earthy, leather and game notes while fruit recedes gradually.

At peak: Balanced complexity with integrated oak, refined tannins, and elegant spice notes.

Structure

Acidity

Medium-high, fresh and balancing

Tannins

Firm, well-integrated, slightly grippy

Alcohol

14.0% ABV

Aging potential

10-12 years from vintage

Drinking window

Peak drinking

2025 to 2029

Optimal window

2023 to 2030

Current status

Approaching maturity, starting to show some tertiary complexity

Current condition

The wine is drinking well now, with structured tannins and good acidity balance. Cellaring will reward further complexity and harmony.

The 2018 vintage was favorable in Stellenbosch, producing ripe and structured Syrah grapes. The wine’s firm tannic backbone and vibrant acidity suggest a maturation window starting about five years after vintage with peak drinking after roughly 7-11 years, typical for De Trafford’s style.

Food pairing

Grilled lamb chops, smoked beef brisket, game stew, mushroom risotto, aged Gouda or blue cheese.

Serving

Serving temperature

16-18°C / 61-64°F

Decant

Yes (1 hour) — To soften tannins and allow aromatic development of complex spice and earth notes.

Sustainability

Sustainability score: 7/10

They use drip irrigation to conserve water, minimize chemical inputs, and implement soil health programs. Packaging uses lightweight bottles and recycled materials where possible.

While not certified organic or biodynamic, De Trafford is committed to sustainability with integrated vineyard management that reduces environmental impact, energy-efficient cellar practices, and packaging innovations. Carbon footprint is moderate mainly due to export logistics but offset by responsible farming practices.