A perfect growing season characterised by generally warm and dry conditions from start to finish. Low disease pressure meant fruit could be picked based solely on the perfect balance of natural acidity and pure fruit expression.
Syrah is picked at moderate ripeness to retain elegance and natural acidity. Whole berries are cool fermented atop whole bunches (25%) at 20 to 22 oC resulting in a subtle aromatic lift and introducing a wilder spice element to the otherwise pure Syrah perfume. A cool climate, medium bodied and balanced Syrah.
Aged on fine lees in 500L large format French oak puncheons, 15% of which were new, for 10 months. Mainly from the Allier and Vosges forests.
Shepard’s pie | stuffed mushrooms | a hearty dip