After picking by hand, the vinification of this 100% Syrah wine began with hand sorting, eight day cold soaking and thirteen days of fermenting in an open top fermentor utilizing traditional foot-treading to better integrate the destemmed fruit with the whole clusters. The native ferment occurred without additional yeasts or nutrients. Once fermentation began, the grapes were gently punched down by hand two to three times each day until the fermentation process reached completion. Fruit was introduced to a traditional basket press and aged in 50% neutral French Oak and 50% new French Oak barrels.
Layered with dark, chewy flavors and juicy tannins.
Layered with dark, chewy flavors and juicy tannins.
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