Fruit from a single vineyard in the Coal River Valley (Brinktop) was picked on the 19th of April. The ‘1654’ clone of Syrah was fermented separately. Predominantly whole berry, with 7% whole bunch, using natural yeast, held on skins for 21 days while getting gently pumped over once a day while the ferment was most active (4-5 times in total). Pressed directly to and matured in oak (32% new) for 9 months. Bottled unfined and unfiltered.
