Grapes are destemmed and whole berries were pumped into an open top stainless steel fermenter, with 5% whole bunches added to the ferment.
The tank was inoculated and punch downs were done three times a day during the fermentation. Five days of extended skin maceration before
pressing after which the wine was racked to barrel for 18 months of maturation in 225 L French oak barrels (10% New, balance second and third fills).

This Syrah exhibits beautiful aromas of dark berry, cherry and pepper with seamlessly integrated tannins and seductive hints of mocha,
earth and spice adding to the complexity, which in turn follows through on the lengthy palate.