This small parcel of Eden Valley Syrah was handpicked. The fruit was destemmed not crushed into New French oak puncheons with the heads taken out with 30% whole bunch clusters. The fruit was then held at 10-15 degrees for 5 days, before being allowed to warm and start fermentation. Hand plunged twice daily for 3 weeks before been pressed to 40% New French oak puncheons and 60% Seasoned French oak puncheons, aged on lees for 18 months racked once during this time. Bottled unfined and unfiltered.
