Syrah 393

Handpicking into 20 kg crates. Destemming and gentle crushing directly into small 2 ton open top fermentation tanks with 15% whole bunches. Spontaneous natural yeast fermentation @ max. 30°C with the cap of skins punched down manually 1 - 3 times a day for 14 days. 1/3 whole bunch fermented for 1 month in oak foudre. Wine drained directly to barrels together with single pressing from traditional basket press. Malolactic fermentation in the barrel. 25% new fine grained, slow toasted small French oak was used in the first year and old 700L oak in the second year.

A late, but above average rainfall winter and spring ensured the soil profile was saturated contributing to a good growing season. Intermittent rain meant fungal disease pressure was quite high and we had to be on our toes with the spray programme. There were enough cold units for good even budbreak. A relatively cool growing season and ripening period meant ripening was slow and steady leading to one of the most exceptional vintages we’ve experienced. Good acidity and pHs. Harvest date: 22/2/21 to 8/3/21 @ 21-23.8 balling

Time in barrel 20 months with only 2 gentle rackings. This wine was bottled unfined and unfiltered by hand.