An exceptional vibrant Syrah with a profile of wild blueberries, and a hint of cedary oak holding it all together. For the Barossa, this is bright and balanced without being blousy and the fruit concentration follows through on the palate with a firm and silky tannin profile.
Syrah (97%), Viognier (3%)
A 20 day ferment with around 20% whole bunch and a small addition of whole bunch Viognier (around 3%). Fermented in 1000L vats of oak and Stainless steel, pressed to a mix of used French oak hogsheads and 15% new french oak from centre of France forests with a very light toast as to not impact the fruit, elevage was for about 12 months and then bottled. A small amount of sulfur added just before bottling. The block of Syrah is just outside of Williamstown. I have been leasing it since 2014 and running it organically, alongside the addition of a Syrah from Ebenezer. On sand and clay, it always shows brightness of fruit with soft delicate tannin profile.
Style: Medium bodied dry red wine.
Vineyard: Barossa Valley, SA.
Best with: Veal rack with fresh herb crust, duck fat potatoes.
Drink: Now or wait up to 13 years. Does well with a decant an hour or so beforehand. Enjoy in moderation.
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