The gentlest techniques were used to coax out complexity, such as ‘en passerelle’; the post-harvest drying of the grapes. They were placed on paper raisin trees in the shade of the vine itself, which allowed for a slight dehydration and concentration of the grapes. Significantly, it encouraged the lignification and maturation of the stems, an excellent tannin source supporting the wine's structure. Co-fermentation of
the Syrah and Viognier grapes took place in stainless steel with 50% whole clusters, slowly releasing the grape sugar into the fermenting must, creating a much slower and controlled fermentation. This clean fermentation is called ‘reductive élevage’; it protects the fruit and freshness of a wine as it ages. Oxygen ingress was minimised through substantial lees retention, infrequent (or no) racking, more frequent barrel topping and the utilisation of larger and less porous storage vessels. The wine was aged 12 months in used barriques and bottled without fining or filtration.

A deliciously complex Syrah, marked by its lively acidity and layers of vivid pepperiness, black olive, violets, liquorice and white flowers. Smooth and textured with a long finish.

Grape
Syrah 87%, Viognier 13%