A structured, light red made from Syrah grapes grown in the coolest, dry grown block in the lower valley. A wine that walks the line between flavor ripeness and acid and expresses a youthful, fruitful good time version of the often earnest varietal. A little ode to my first ever wine – 2011 New Small Rouge.

IN THE WINERY… Hand-picked bunches from the second pick of Syrah in the lower dry grown block, approaching flavor and tannin ripeness but holding good natural acid. Three quarters of the pick were direct pressed firmly to tank with the balance being destemmed and incorporated back into the rosé juice for ferment. A wild yeast ferment over 2 weeks, with gentle hand plunging of the light cap of whole berries. As the cap thins the wine is pressed to tank and rested on fine lees over winter and spring. Racked again and sulphured resting in our barrel room over summer, bottled by hand in mid-autumn.

IN THE GLASS… Autumn colours and flavours jump from the glass with poached quince, rhubarb and pomegranate moving darker to. The fruit weight is gentle and diffuse with soft spice of rooibos, cinnamon and star anise, driven forward with refreshing acidity and a gentle humm of skin tannins.  A structured, riper rosé or light red expression of Syrah made for Autumn and Spring drinking and the closest thing to gamay or pinot we could make out of Syrah. Nods to Poolisde and Tavel xo. – Minim Wine