The Syrah grapes were harvested as whole berries and gently placed into three-tonne open fermenters. A cold soak was conducted for three days to enhance aromatic extraction and set the foundation for vibrant colour and texture. During fermentation, the must was hand-plunged and pumped over daily, carefully building structure and tannin integration.

After two and a half weeks, the wine was pressed and transferred to seasoned oak barrels, where it underwent malolactic fermentation. Following the completion of this secondary fermentation, the wine matured gracefully in oak for 11 months, developing complexity and balance. Finally, it was meticulously racked from barrel to tank before being bottled, ensuring clarity and quality in the finished wine.

STYLE
Mid crimson purple with a crimson garnet glow. Finely fragrant on the nose, showing sweet plum, cherry, mixed spice and roasted nut aromas Intense red and purple berries with a leafy lift. Raspberries, blueberries, and boysenberry compote adding an even deeper layer of fruit. The palate displays good weight and fine flow, well supported by supple texture and polished tannins, making it elegantly flavoursome and lingering.

VARIETAL COMPOSITION: 100% Syrah
IDEAL SERVING TEMPERATURE: 16-18ºC
CELLARING POTENTIAL: 2023 - 2032
FOOD MATCH: Lamb Shawarma

TECHNICAL DETAILS
Alcohol: 13.7%
Total acid: 6.54g/L
Final pH: 3.41
Residual Sugar 2.70g/L