Syrah

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

The hand-picked and hand-sorted grapes were destemmed, crushed s and inoculated with a selected yeast culture. The different vineyard blocks were vinified separately during fermentation. On completion of fermentation, the wine spent a further three weeks on the skins for optimal extraction of colour and flavour. The free-run juice was then drained off and the skins pressed gently into first, second and third-fill barrels. Malolactic fermentation occurred naturally after which the wine was racked.

The vineyards are planted in north-west facing blocks on the lower reaches of the farm in sandy, gravelly and highly weathered soils with a clay substructure. Obsessive attention to detail and adherance to the best viticulture practices is observed. Respect for the vineyard drives our winemaking process

The wine matured for a period of 14 months in French barrels. The barrels were then tasted and screened to ensure that only the best barrels were selected for fining and filtration and blending. This results in a wine which greater than the sum of the individual parts.