Straight-up winemaking. No Pumps. No augers. Whole bunches were taken from the vine, and most were placed directly in to a small open fermenter. Roughly 20 percent were dropped through a de-stemmer to sprinkle some whole berries throughout. The harvest was simply placed in a cool corner of the cellar and left alone to ferment naturally. Towards the end of fermentation, the grapes were intermittently foot-stomped over the coarse of three days, followed by a few days of delestage to aerate the wine, evolve the tannins, open the aromas and stabilize the magnificnet colour. The fruit was then de-stemmed for a further three weeks of fermentation and maceration on skins. The wine was then basket pressed to large format (500L) French oak puncheon barrels, of which 10% were new and the remainder ranging from three to five years old. The resulting wine displays vast aromatic range, deep, complex flavours and a structure with such impeccable intricacy. Its soft but firm touch can be enjoyed now, but as this site has demonstrated over the many decades, Syrah from Yeringberg is sure to age for many, many years to come