Syrah grown on nutrient rich, deep friable red soils (weathered volcanic basalt high in free iron oxide) which are acidic and well-draining. The wine was handpicked and wholebunch fermented for 16 days. The Marsanne component, (which is the same wine as the classic Marsanne) is blended in as juice (5%) prior to fermentation. Matured for 7 months on full lees where primary and malolactic fermentations were both conducted naturally. No additions (including no sulphur dioxide) were made, no filtration was conducted and the wine was made without any ‘modern’ technological inputs.