Single vineyard wine. Estate grown with extremely limited availability – only 2 barrels made, 600 litres in total. Hand harvested, partially fermented with whole bunches (stalks and all) in open fermenters with about 30 days on skins. Fermented and matured in 1-3 french oak – with just 2% new oak. Bottled after 18 months.

With a generous amount of whole bunch fermentation, this is a wine that just keeps giving – every time you have a glass, it will gift you something new – cocoa, hazelnut, rich baking spices, plums, dark berries and a strong, structural backbone. Head chef Jack Brown pairs it with beef rump cap, and it really is a match made in heaven – try a sirloin steak lightly seasoned with salt and pepper to really bring out the spiced complexity of this Syrah.

Alc – 13.5% pH - 3.59 TA – 5.6gL RS – 1.5gL

It is being released with a couple of years bottle age but will continue to evolve and mature adding layers of complexity over the next decade.