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 made using the "Method" which is where the handpicked grapes are wholebunch fermented for 7 days. After this time the grapes were destemmed and fermented with just the skins for a further 4 days. The Marsanne component, (which is the same wine as the classic Marsanne) is blended in as juice (10%) 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.
Appearance is electric ruby. The aroma has cherry, cranberry and rhubarb crumble. Dark floral notes of rose and also violets with loads of white pepper and meaty tones.
The palate is crunchy with zippy acid, yet the wine has a soft textural mouthfeel with soft tannins. The Marsanne contributes an apricot marmalade character as well as a silky viscosity that washes broadly across the palate.
Appearance is electric ruby. The aroma has cherry, cranberry and rhubarb crumble. Dark floral notes of rose and also violets with loads of white pepper and meaty tones.
The palate is crunchy with zippy acid, yet the wine has a soft textural mouthfeel with soft tannins. The Marsanne contributes an apricot marmalade character as well as a silky viscosity that washes broadly across the palate.