"Hand picked over two days on the 16th and 17th April, the fruit was 100% destemmed and placed in amphora for fermentation along with just 2% of Viognier. We hand plunged daily through fermentation then left in amphora for post ferment maceration. After 30 days on skins we basket pressed straight to neutral oak and then left the wine to develop through malolactic fermentation for a further 4 months.
The result is a wholly unadulterated, transparent expression of co-fermented Syrah & Viognier, showing dense, lifted violet florals and pure blue fruit character, combined with chocolate and spice. The palate is full and lush, yet elegant and soft, finishing with plush tannins that give a silky touch to the wine."