Description

The site that this Syrah comes from is quite remarkable. Though just down the road from the other vineyards we source from, it sits in a protected gully and feels about 5 degrees cooler on average. This makes for long, slow ripening and great natural acidity. Perfect for Syrah I think. Again foot-stomped and 100% whole bunch fermented. The maceration was just over two weeks with both pump-overs and punch-downs each day. The wine was pressed to a mixture of used French barriques and puncheons where it aged for 10 months before being bottled in February. For Stylistic reference, we were drinking Stefano Amerighi Cortona, Christian Lericq Saint Joseph and Hochkirch Syrah during vintage, some of our very favourite Syrah wines from around the world. If you’ve enjoyed any of these wines, I think you will like the wild dark berry, woody herb, pepper and black olive disposition of our first Syrah.