Syrah

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Grapes were picked ripe, but still firm. They were cooled overnight, before 100% de-stemming and the whole berries were placed into stainless steel tanks. Selected yeast were added immediately and fermentation was at between 24 and 28 degrees Celsius. Tanks were pumped over twice daily, with good aeration. To promote elegance and soft extraction, most of the tanks were pressed before fermentation had been completed.

Despite a growing season with below average rainfall, the winter was cold, creating favourable conditions in the vineyards that promoted even bunch development. Mild summer temperatures, free from extreme heatwaves, allowed for extended flavour maturation. As a result, the grapes were harvested 10-14 days later than usual, in February. The Syrah vineyards at La Motte Wine Estate are between 10 and 30 years old and are spread over different blocks with varying soil profiles. The vineyard blocks are situated between 200 and 300 meters above sea level. The soil is of sandstone and granite origin and varies from a heavier texture along the slopes to a sandy, well-drained texture along the slopes to a sandy, well-drained texture in the valley. All the vineyards are trellised. Different clones and microclimates on the estate lend varying characteristics to the wine.

The wine was matured in 300-litre French oak barrels for 18 months, 100% of which were second fill barrels. To enhance colour and extraction 10% Durif was added for colour and structure.