Winemaker Notes
Machine Harvested in the cool of the early morning, de-stemmed, roller crushed, cold soaked for 24 hours. The juice is inoculated with selected yeast for fermentation to begin. Fermentation in 10 ton closed stainless steel tanks for 7-8 days on skins. Juice run off with the skins being airbag pressed. The wine is transferred to tank with oak inserts to finish fermentation, racked off gross lees back onto oak for 10 month maturation, then stored in 5th vintage 300 liter hogsheads until bottling.
Marked by an unmistakable deep purple hue and savory aromatics, Syrah makes an intense, powerful and often age-worthy red. Native to the Northern Rhône, Syrah achieves its maximum potential in the steep village of Hermitage and plays an important component in the Red Rhône Blends of the south, adding color and structure to Grenache and Mourvèdre. Syrah is the most widely planted grape of Australia and is important in California and Washington. Sommelier Secret—Such a synergy these three create together, the Grenache, Syrah, Mourvedre trio often takes on the shorthand term, “GSM.”
South Australia is the historic heart of Australian wine, a great wine capital of the world, and home to some of the most famous regions. It produces more than 80% of Australia’s premium wine from some of the oldest vines in the world. There is an abundance of varieties and wide spectrum of styles to explore. From the rogue to refined, discover Australian wines that are far from ordinary.