Description
The Syrah was hand-harvested in parcels and transferred into open top fermenters. A small percentage of bunches were fermented without destalking. Natural fermentation followed, with a combination of punch downs and pump overs to extract colour and flavour from the skins. After fermentation, the wine was pressed off the skins and malolactic fermentation was completed in barrels and foudres with a short maceration on the skins to stabilize the colour and give the wine palate length. The wine spent a further 8 months in 500 litre and 300 litre French oak barrels and 2500 litre foudre barrels (40% third fill).
