Solace Syrah

Please note: Award stickers are applied at the producer's discretion and may not be present on all bottles.

Grapes were hand harvested on 15/3/2018 into small crates and spent overnight in a cold room. Extensive bunch sorting by hand prior to destemming occurred. The grapes were not crushed, with 15% whole bunch for complexity. Fermentation was allowed to start naturally, with gentle punch downs twice a day by hand. During the winemaking process, we tried to keep with Rozy's farming philosophy, thus no enzymes, yeast or sulphur was used during the winemaking process. The wine is not fined or filtered, with a small amount of sulphur added before bottling.

The 2019 season started with a cold June month, with average rainfall. This was followed by a warm July, with rainfall far below the long-term average. The warm July was followed by a cold August and September. This led to very uneven budding. Strong winds during end of October and early November also led to long and uneven flowering. The consequences of uneven budding and flowering were reduced crop levels and reduced berry size. December and January were characterised by cool growing conditions, with January being especially cool. The growing season was characterised by dry, cool conditions and smaller yields, which resulted in concentrated fruit with intense flavour. The season allowed us to pick fruit at optimal ripeness, with low alcohol levels and pH's and balanced acidities. The 2019 harvest was one of the earliest we had on Iona.

Fermentation temperatures peaked at 28°C. The wines were transferred to 500L and 300L French oak barrels where malolactic fermentation took place (20% new wood, the rest 3rd, 4th and 5th fill).