89% Syrah 9% Mourvedre 1% Grenache 1% Viognier. At harvest, fruit is hand-sorted, lightly crushed, and cold soaked to allow the flavours and colours in the grapes’ skins to soak into the wine gently and naturally. A significant tporportion of whole clusters are added to the fermentation for partial carbonic maceration. The wine is oxygenated daily via remontage and delestage before being racked into large format concrete tanks and 225l French oak barrels at the end of primary fermentation. The wine is matured for 18 months before bottling.
