Winemaking Techniques
Harvesting occured at optimal ripeness when the grapes were between 25–26° Balling. Picking was done in the early morning hours to ensure the grapes arrived cool at the cellar. Dry ice and sulphur were used to protect the grapes from oxidation during transportation. Cold soaking was done for 24 hours before inoculation. Grapes remained on the skins for 24 hours to allow for colour extraction. The wine started with fermentation naturally and fermentation lasted for 10 days at 22 – 25°C.The wine underwent malolactic fermentation in 300L medium toasted Vicard and Taransaud barrels, 20% of which was new and the rest second and third fill. The barrels comprised 95% French oak and 5% American oak to add a fruit and vanilla component. Barrel maturation lasted for 15 months during which the wine was racked only once.
Vineyards
Low yielding vineyard blocks were hand selected by Ben, our winemaker for their potential to add structure to this wine. Soils: red Oakleaf and Hutton. Cooling sea breezes keep temperatures lower in hot summer months.
Vintage Conditions
Bud break was 7 to 10 days earlier compared to the 2019 vintage, giving rise to earlier flowering and harvest. Good widespread rains at the beginning of November had a very positive effect on set and was a contributing factor to a better season.The cool summer conditions gave the 2020 season a start with a slower ripening period and grapes reached phenolic ripeness with good acidity and lower pH levels.
Food Pairing
Barbecue chicken and griddled vegetables
Spicy stir-fry pork with cabbage
Roasted leg of lamb with olives and peppers
Barbecue spare Ribs
Varieties: 100% Syrah
Harvest Date: March | Vintage: 2020
ALC: 14.5% | RS: 3.0g/l | pH: 3.59 | TA: 5.4g/l
