Dreadnought Syrah comes from steep hillside vineyards and is carefully hand harvested before delivery to the winery. The fruit is put across a sorting table before being de stemmed and delivered to open vats for fermentation.
Following a 4 day soak the Syrah is allowed to ferment with wild yeasts with plunging carried out twice daily. Following an extended time on skins (average 28 days in vat) the wines are gently pressed and taken straight to barrel for natural malolactic fermentation in the spring. The wines are racked once to a blend the following year before further maturing in tank for 3 months prior to bottling with a coarse filtration.
Typical aromas for Dreadnought Syrah include a smokey peat character that provides a savoury edge to the overt blueberry and pepper aromas, that mix of savoury and sweet that is classic Northern Rhone is style. The palate is concentrated and rich but well balanced with vibrant acidity and a streak of minerality - almost a salty character with the wine finishing with a large volume of fine grain tannins.
90+ Points, Robert Parkers The Wine Advocate (Lisa Perrotti-Brown MW) Oct 2012
96 Points 5 Stars, Sam Kim Wine Orbit Sep 2012
18.5/20 Raymond Chan Wine Reviews Oct 2012