The wine has a dark violet color with hints of cherries, black pepper, coconut, vanilla, and black raisins. It has a full complex body and long everlasting finish.
Wine Maker Notes
The grapes had reached the winery in the early cool hours of the morning and were transferred directly from the ”crusher” into refrigerated stainless steel tanks. After three days of keeping the grape juice on its lees for extraction of flavors found in the skins of the grapes the must was fermented at a temperature of 22-24 degrees Celsius in order to preserve the character of the Syrah. Following the end of the malolactic fermentation the wine was aged in French barrels for 14 months after which the wine had characteristic qualities of the variety: unique, velvety and impressive