The Syrah represents a serious ‘over engineering’ of fruit and winemaking inputs to produce a wine that shows little compromise in quality alongside wines of many times the price.
The Syrah grapes were destemmed and partial crushed then fermented for thirty days on skins using natural yeasts. Pressing was conducted using a small ½ tonne Mori basket press that gives a great flavour and tannin profile, but makes for a very long day. Maturation in 25% new French barriques and 75% used French barrels provides a hint of savoury oak character whilst allowing the Syrah varietal and regional characters to be expressed unhindered. The use of mixed cooperages (Seguin-Moreau, Nadalie, Marsannay, Remond, Darguad & Jaegle) provides complexity, integration and harmony with our intended style. Two rackings and regular topping are the only time the wine is disturbed post malo with 18 months spent in wood. Bottling date is determined when the tannin and oak balance feel right, with a further 6 months spent in bottle prior to release. The traditional approach used to make The Syrah precludes the use of the additives and fining agents such as tannins, enzymes, egg, fish or milk products. Bottled unfined and unfiltered in November of 2018
Deep crimson red in colour. Vibrant aromas of mulberry and plum accompanied by espresso, roasted spice and subtle charcuterie notes. Plush and softly textured on the palate with black fruits interwoven with black earth, liquorice and game nuances. The long finish is supported by layers of soft velvety tannin. Drink now to 2030, 690 cases made.
Alcohol – 14.3% by volume Residual sugar – <1.0 g/L
Total Acidity – 6.18 g/L Volatile Acidity – 0.58 g/L
pH – 3.57 Sulphur Dioxide – 86 mg/L Total; 28mg/L Free