Cool climate Syrah sourced from Echunga, 410 metres above sea level in the Southern Adelaide Hills.
Fruit was hand-harvested and traditionally vinified in small open-top fermenters with 15-20% whole bunches. Temperatures were maintained between a minimum of 15°C at the start of ferment and a maximum of 34°C at the end. Fermentation took 12 days and during this time the cap was hand-plunged and pumped over. Aged for 12 months in large French oak vats and puncheons, 25% of which were new.
Highly perfumed, vibrant and complex with prominent black forest fruits, fresh peppercorns, and dried herbs. There is a lovely tension between the power and control of palate with heaps of juicy black fruit and a measure of peppery spice woven into a juicy silky texture and gently integrated dry, earthy tannins on the finish.
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