Nose
On the nose, this wine is equal parts petrichor (the smell of dry soil after a rain) and berries.
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Pristine syrah grapes from Block 12 were harvested in the cool morning and then are loaded whole-cluster into fermenters. After a 5 day cold soak, we begin the process of foot crushing to help break down the berries allowing for a very gentle extraction. After 8 days, the native fermentation became active. After 27 days on skins, we pressed and racked to concrete egg and neutral barrel. No adjustments of any kind.
Aged for 11 months and then bottled unfined and unfiltered. Two years bottle age before release.