The Syrah was picked in early April, and immediately destemmed into open top fermenters, keeping much of the fruit as whole berries. This wine was co-fermented with 2% Viognier grapes. We fermented everything with wild yeast, and the rest with carefully selected strains. The free run wine was pressed and
run to French oak barriques where it rested and matured for 12 months. This wine is unfined with minimal filtration.
WINEMAKER: Chloe Parkinson
VARIETIES: 99% Syrah, 1% Viognier
REGION: Waiheke Island
CELLARING POTENTIAL: This wine will reward cellaring for up to 10 years, or will be thoroughly enjoyable upon release