The best Syrah we've made since our conception,a classic Syrah with a lovely mix of blue fruits and mulberry, 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 (95%), Viognier (5%)
A 14 day ferment with around 30% whole bunch with a small addition of whole bunch Viognier (around 5%). Fermented in 1000L vats, pressed to a mix of used French oak hogsheads and 20% new french oak from Cognac forests with a very light toast as to not impact the fruit, elevage was for about 14 months and then bottled. A small amount of sulfur 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 new Syrah block from the block in 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: Venison or duck ragu.
Drink: Now or wait up to 10 years. Does well with a decant an hour or so beforehand. Enjoy in moderation.
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