We are very passionate about this variety with a portion of it growing on our unique 45 degree roasted slope. Very low cropping levels with the warm days and cool nights characteristic of this region, produce a rich, full-bodied wine with velvety tannins, spice, and great finesse.
With little intervention, our winemaking is entirely geared toward expressing the unique landscape in which the fruit is grown. Hand-picked Syrah fruit is co-fermented with 2% Viognier to add colour, complexity and aroma. Fermentation is in small vats with indigenous yeast, and plunged by hand. The wine is then pressed to French oak barriques (15% new) and aged for 11 months, during which time it undergoes malolactic fermentation.