A dark concentrated syrah that possesses flavours of dark berries, cloves and a touch of white pepper, coating the palate with a plush rounded mouthfeel and leading to a silky smooth finish.

Cold soaked for 72 hours, then heated up and inoculated with a Rhône style yeast strain. Extraction is fairly vigorous at first, giving the fermentation a delastage followed by twice daily pumpovers with air inclusion. Fermented dry in the skins then gently pressed. After a short settling period, the wines were then sent to French oak barrels and inoculated for Malo-lactic fermentation. During MLF, the lees were stirred twice a month and topped. The wine is topped twice a month as well.