Tasting: This medium-hued red combines bright, crunchy summer berry flavours with a pleasant stemmy character, derived from the inclusion of whole bunches in the ferment. A juicy, medium bodied and elegant palate comes from the chewy, silky texture and fine, drying tannins.
Vineyard: A cool start to the season with good soil moisture produced a perfectly balanced canopy. By early December El Nino started with consistently warmer and dryer days and in January rains came in perfect time relieving the vines with close to 100mm falling. The harvest period (Feb - March) was warmer than average, making all the varieties come off at once. One of the shortest vintages on record and up there with the best.
Winemaking: Both parcels of Pinot Noir and Syrah were whole bunch fermented with wild yeast from the vineyard, in 500L vats using carbonic maceration for 7 days then transferred to a 675L ceramic egg. The egg was topped weekly and left to do its thing before a dash of sulfur being added at bottling and that's it. Think of the vineyard site rather than the varieties because all you really need to know is it's red and delicious!
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