One third of the fruit was placed in the fermenter as whole bunches. Two percent of pressed Viognier skins were added, then the remaining grapes were de-stemmed and lightly crushed. Fermentation and post ferment maceration took place in stainless steel vats for 21 days prior to pressing.

The wine was aged in new and seasoned thick-staved 600L demi-muids from the forest of Fontainbleau for 18 months prior to bottling.

A medium-bodied wine, with fine grained tannins, soft acidity with great length and persistence. Delivering a melange of fragrant aroma - red fruits, spice and crushed white pepper on the nose.

Wine review

With a lightness of touch, the shiraz grape (aka syrah) gives up an arresting array of spices led by a light sprinkling of black pepper (and a sprinkling is all that is needed) to elevate some truly enticing, quality black and red fruits. If a wine could dance, this syrah would be performing the salsa – assertive, not aggressive, putting its considerable strengths forward. Medium in weight and elegant by design. - 95 points."
- Jeni Port for Halliday Wine Companion (2019 vintage).

This is exceptional cool climate syrah, borne of granitic precision and altitudinal freshness. More than nudging the northern Rhone firmament, the nose is camphor, tapenade, saucisson, blueberry and iodine, with a jitter of white pepper dragging sumptuous, thoroughly impressive length. A burr of heat, but nothing untoward, with a strong mid-weighted aura. Wonderful length, somehow taking me back to gallons of Dard et Ribo in the early '00's. Drink or hold. Screw cap - 95 points."

- Ned Goodwin for James Suckling (2019 vintage).

Tasting Notes 2019

Tasting Notes 2017