• French oak
• Red fruit & florals
• Chinese five spice
• Silky texture

"Medium coloured with a dark core visible, this syrah has florals matched with dark forest fruits, blueberries and spices on the nose. These characters are mirrored on the fresh yet luscious and juicy palate with great structure, bold tannins and fantastic drive. A sleek and serious syrah" Cuisine Magazine, June 2023

"Full, deep purple with a ruby-black core, lighter on the rim. The nose is full, enticing and complex, with aromas of tobacco leaf, cedar, spice and peppercorn overlying blackberry, plum and violet. Full-bodied, aromas of blackberry, intertwined plum violet and liquorice, unveiling savoury elements, clove, cedar, black pepper and tobacco leaf. The fruit is concentrated with weight and depth; balanced ripeness shows sweet and savoury flavours. Fine-grained tannin structured a fine frame provides vitality alongside integrated acidity. This youthful, well-structured Syrah possesses black fruit with depth and vitality, enriched by fine-grained tannin and seductive oak elements. Match with roasted lamb and beef short ribs over the next 15+ years. Fruit from Roy's Hill, 100% Syrah handpicked, whole bunch gently plunged by foot in stainless steel open-top fermenters, 19 days on skins, pressed to new 228-litre French oak barriques. Aged 14 months. 14% alc. Unfined, minimal filtration" Candice Chow, Raymond Chan Wine Reviews, Oct 2022

A beguiling combination of florals, red fruits, roses, Chinese five spice, smoked meats, liquorice, and fresh cedar lead to a concentrated palate with outstanding purity of flavour and vitality thanks to a fine backbone of natural acidity. Dense, mouthcoating tannins, and complimentary cedary oak, beautifully frame the wine providing a silky texture, culminating in a long succulent finish. A complex, intensely perfumed Syrah of style and character that will only develop more interest with time. Drink 2021 to 2036.

Hand-picked whole bunches of Syrah, along with a small amount of Viognier skins, were gently plunged by foot (traditional pigéage) in a small stainless steel open-top fermenter. After 11 days on skins the wine was pressed, allowed to settle for brief period, before being racked to brand new 225-litre French oak barriques for maturation. After 21 months the wine was racked out of barrel, filtered, and bottled in February 2021.