2018 was a very unusual vintage. The intensity of the drought had a massive impact on the Syrah vines and produced tiny berries with very intense flavours and fresh acidity.
Picked at 21.5° – 23.5° balling, crushed and cold soaked for 3 days to extract optimum colour and flavour. The different vineyards were fermented separately, with all portions undergoing a natural fermentation to add complexity to the final blend. 30- 40% whole bunches were added to the ferment. We handled the grapes very delicately to avoid over extraction. Malolactic fermentation in tank and then taken to barrel.
20 months in barrel. 100% French oak and 25% of total new barrels.
8 – 10 years.