More Information
Specifications
In the cellar
Grapes are destemmed and whole berries were pumped into an submerged cap, stainless steel fermenter, with 20% whole bunches added to the ferment. Five days of extended skin maceration before pressing after which the wine was racked to barrel for 18 months of maturation in 225 L French oak barrels (10% New, balance second and third fills).
Ageing
18 months
Cultivar
Syrah
Food Pairing
Great with family roasts and hearty meat dishes.




