Syrah picked quite early to obtain a high natural acid profile. Barrel fermented in large format Austrian oak puncheon and left on full solid for 6 months in an oxidative environment which promoted the development of length and layers of complexity.
No fining or filtration – preferring three rackings before bottling, the last of which took place on the new moon. 20 ppm S02 added post Malo and one month prior to bottling in mid December.
– Producers notes
