WINE DESCRIPTION

Wine Notes

An aroma of boysenberry and red cherry and plum, five spice, notes of cocoa and vanilla. The palate has ripe fleshy fruit flavours of plum and cherry, hints of baked boysenberry fruit tart, with a long spicy and liquorice finish.

Food match: Suckling pig, spit roasted meats, sashimi, eggplant based dishes.Viticulture

Several clones of Syrah are grown in our Triangle vineyard. Soils are stony river gravels with a silt loam cover. The loam top layer varies in depth from 50cm deep to being completely absent. This causes some variation in ripening, with the silty areas producing slightly higher degrees of pepper notes and the stones providing the riper floral and fruit spectrum. Fruit thinning is essential and the canopy is fastidiously managed to allow good sunlight and aeration.

Winemaking

The fruit was destemmed and partially crushed to tank. Fermentation was preceded by a period of cold soaking. Fermentation temperatures reached 30°C and daily cap management varied from two to four pump-overs a day. The wine is pressed on taste and transferred to barrel for Malo-lactic conversion. Barrel maturation is in French oak barriques for 12 months of which 20% new. This wine received a light fining and filtration before bottling .

Back Label

A bright food friendly wine, with spicy notes and sweet ripe plum characters on the aroma. The palate is velvety soft showing dark fruits and hints of five spice pepper and sweet vanillan oak. The finish is firm with fine ripe tannins. This wine will benefit from cellaring, drink from now till 2026.