With our vines maturing nicely we are seeing wines of elegance, depth and restraint, while also allowing the unique aspects of the terroir to shine. With the 2013 vintage we have reached a new level of sophistication with this, our flagship Syrah. The wine shows a fantastically enticing nose with oriental spice notes and dark fruit complexity. Fine black pepper and soy sauce notes over a dark fruit core form the focal point of the palate while the grainy texture of adds grip before a lovely fresh finish.
Grapes were picked by hand in the cool of the morning and then hand sorted with particular focus on excluding any raisins or berries which had seen too much sun so that the natural purity of the fruit could be highlighted. From there the grapes were destemmed and lightly crushed and left to “cold soak” for three days at low temperatures. A small portion (20%) of the fruit was fermented as whole bunches in an open top fermenter. This process highlights the spiciness of the variety and brings delicate floral aromas to the final blend. Natural fermentation with no addition of yeast was employed so that the wine express the site and the vintage instead of having a pre determined set aromas and flavours. The wine was pressed soon after the fermentation was completed and transferred to barrel. Malolactic fermentation took place in barrel. Barrel matured for about 19 months, then assembled into one tank, which was settled in our cold cellar for almost 2 months before bottling. No fining and bottled without filtration..
Grape: 100% Syrah