"100% Syrah. The grapes for this wine were hand-harvested in mid-February and cooled overnight to 12 degrees C., before being carefully hand-sorted and crushed into small open fermentation vats. The must was cold-soaked for a couple of days before being inoculated with a mix of domestic and imported Rhone yeasts. About 30% of the wine underwent natural fermentation and about 5% was whole-bunch fermented. Regular, vigorous punchdowns were given every 4 hours for the first half of fermentation, then every 8 hours thereafter. At dryness (average 7-10 days), it was basket pressed and racked directly to barrel for malo-lactic fermentation and subsequent barrel maturation. A mix of coopers was used, all French oak, all 300 litre, mostly second-fill (about 30% new). After 22 months barrel maturation, the wine was bottled without fining or filtration. 14.5% alc."
Wine and Spirits
"91 pts ... The wine's tart red fruit has a dark edge to it bringing to mind black tea and iron ore. The wine's fragrance opens with air, lean and spicy, yet the flavors remain hidden behind wood tannins for now. Give those tannins time to relent and this will blossom into an elegant maturity." --02/14