The fruit was handpicked and gently de-stemmed into traditional oak open fermenters. A small portion of whole bunches (20%). After 10-14 days on skins, the wine was pressed into tight grain 500L French oak puncheons for malolactic fermentation and maturation.A perfumed and spicy Syrah, medium-bodied in style.The palate is concentrated and silky, with finely structured tannins, bright fruit characters, wonderful elegance and depth.