Glenelly, Stellenbosch (South Africa) 2011

This nicely-matured blend of Syrah, Cabernet Sauvignon, Petit Verdot and Merlot is impressively complex, with each of the included varieties showing their various contributions.  The wine is released relatively late because, I am told, the Syrah element is dominant early on.  That seems plausible enough, as the fruit component is relatively restrained in relation to the spice notes and savory layer.  Fine-grained tannins, a notably dry profile, and nascent tertiary aromas give this an Old World style that really makes it a wine for food — and an outstanding one.