Lukas Van Loggerenberg 2020 Graft Syrah

In stock
Lukas Van Loggerenberg 2020 Graft Syrah is available to buy in increments of 1

Lukas is gaining quite a reputation for his Syrah grown on the granite slopes (just like parts of Hermitage) of Polkadraai Hills between Cape Town and Stellenbosch. The fruit was 100% whole bunch fermented and left to start fermenting naturally with one punch down per day performed. After pressing, the wine underwent malolactic fermentation in barrel. The barrels were blended together after 10 months in barrel and bottled right after.

The wine is dark and sensuous with notes of red pepper, smoked meat, violets and black olives. The brilliance of this wine has not gone unnoticed by our illustrious wine press, in particular Jancis Robinson MW from the Financial Times who names Lukas, with this wine in particular, as one of the 'Stars of Tomorrow'.

The 2020 is dark and sensuous with notes of red pepper, smoked meat, violets and black olives

""You can smell the grapes from 100 yards away," says Lukas van Loggerenberg of this unique Polkadraai Hills Syrah, which comes from a vineyard at a comparatively elevated 300 metres. With aromas of pine, lavender and black pepper, you can see what he means. The palate is meaty yet fresh, with granitic bite and grip, intense tannins and wonderful palate length. A stunning release. 2023-29". Tim Atkin MW, South African Wine Report 2021, 97 Pts

Grape Varieties

100% Syrah


Drink 2023 - 2028



Size / ABV

Standard Bottle 75cl / 13.5%

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The Country

South Africa

South Africa

South Africa is developing at break-neck speed, so much so that I find it difficult to keep up with all the new, young, driven producers making the next big thing from old-vine Chenin or Chenin blends. There are many high points in our range, but worthy of particular mention are the cool, coastal wines of Newton Johnson, makers of Noble Grape’s favourite best value Pinot Noir, and the quite incredible wines of Chris Williams from The Foundry. From time to time we will have parcels of the aforementioned parcel wines, so keep checking out our latest releases.

The Producer

Lukas Van Loggerenberg

Lukas Van Loggerenberg

Lukas van Loggerenberg is one of the latest additions to the club of, what I like to call, the 'New Wave': young producers who exploit the old vines and fabulous vineyards of the Cape. His debut vintage was 2016 and is already making a significant reputation for himself and his wines.

His first job was at Rijk’s in Tulbagh, after he graduated from Elsenburg college. Then, after spending two seasons on the Finger Lakes on the eastern side of the USA, he returned home to work at the relatively obscure Druk My Niet wine estate in Paarl. It was in late 2015 during a visit to France, that he made the decision to switch from being a salary-earner and into the terrifying if inevitable world of making his own wine.

So, in this large and remote shed, he produces his own wines in exchange for making a bit of (very good) Swartland Chenin for his landlord.

Lukas owns no vines, but his likeable disposition has enabled him to tap into some great fruit sources, some of which are shared by the great and the good of the SA wine industry.

At what was supposed to be the start of the first vintage in 2016 this new venture Lukas broke his knee-cap and had to undergo two major knee surgeries during harvest. But friends and family helped-out in the cellar, doing punch-downs whilst he was in hospital and arranging for a cellar hand to assist when he returned acting as an ‘extra set of legs’.” This support was part of the reason why Lukas decided to call one of his wines Kamaraderie, whilst the smashed knee-cap was undoubtedly the inspiration behind his rosé being called Break-a-Leg.

Devoted to expressing particular patches of earth, Lukas reminds visitors to his makeshift cellar that terroir is not everything and that some winemakers just have the touch and an instinct to make great wine. As a result, the relatively difficult 2016 vintage seems to have been successful for Lukas, partly due to the involvement he has within the vineyards he makes his wines from. It helps illustrate how he likes to think of himself as “a farmer rather than a winemaker”. All the wines are made without the aid of any additives, including commercial yeast.

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