"Aromas of raspberry and black currant, spices of pepper and oak, a touch of charcuterie and dry stone minerality. Forward, ripe and varietal. Dry on the palate with flavours of red berries, pepper and wood spices all come together with medium+ acidity and flavours of near new wood. Balanced and well made, ready to enjoy - decanting suggested. Deplete your supplies by end of 2023" Cameron Douglas, Master Sommelier, Aug 2019

An aroma of blueberry and red cherries with spicy, savoury notes and white pepper. The palate has elegance and fruit flavours of fresh plum and red cherry, hints of black pepper and a long spicy finish. A bright food friendly wine, the palate is velvety soft while the finish is firm with fine tannins. This wine will benefit from cellaring, drink from now till 2026.

Two clones of Syrah are grown in the winemakers Triangle vineyard. Soils are stony river gravels with a silt loam cover. The loam top layer varies in depth from 50cm deep to being completely absent. This causes some variation in ripening, with the silty areas producing slightly higher degrees of pepper notes and the stones providing the riper floral and fruit spectrum. Fruit thinning is essential and the canopy is fastidiously managed to allow good sunlight and airflow over the grapes.

The fruit was destemmed and passed over an optical grape sorter, then partially crushed to tank. There is a period of cold soaking before fermentation. During ferment temperatures reach 30°C and daily cap management varied from two to four pump-overs a day. Barrel maturation is in French oak barriques for 12 months of which 20% new. This wine received a light fining and filtration before bottling.