Bottling
Bottling Date July 13, 2015.
Winemaking
This 2013 Estate Syrah uses what I feel is the best fruit from 4 of the areas, all with small berries and intense fruit. Hand picked in the cool of the morning, hand sorted and fermented in traditional open top vats without adding yeast.
Aging
The wine was aged for 21 months in French oak barrels (25% new) and then in bottle for 20 months before release.
