Syrah and Mourvèdre musts cold soaked for 3-5 days at 9°C, protected by a CO2 blanket. Juice pumped over once daily during this period. The tanks are then heated to 18°C & inoculated with selected yeast. The fermentation temperature is allowed to peak at 28°C and then brought down to 22°C. Fermenting cap is manually punched down 3 times daily, with 1 pump-over per day. Shiraz spends 22 days on skins. Wine is then pressed into 100% new 300L Allier French oak barrels. Mourvèdre is gently pressed and finished fermentation in barrels. Grenache is allowed to start fermentation naturally & partially fermented with whole bunches; punched down 3 times daily. Malolactic fermentation completed in barrels, then the wines are given a low sulphur dose & left on gross lees for 10 months. Wine is then racked, blended & returned to barrel. After 20 mths in barrel, the wine is racked & filtered prior to bottling.
This acclaimed wine has a deep, dark purple colour with prominent ripe plum, red berry flavours combined with floral notes and undertones of spice. The oak is well balanced with full, firm yet accessible tannins. A wine of depth, complexity and grace.