About this wine
Vinification
Only very ripe fruit is selected. The Syrah is harvested as the berries begin to raisin on the vine, and the two varieties are vinified separately. Syrah ferments for 18–20 days with naturally occurring yeasts; délestage is performed at the beginning, followed by regular cap submersion throughout fermentation. Petit Verdot undergoes a dedicated cap-submersion technique. After fermentation, the wines are racked and transferred by gravity to new oak barrels.
Ageing
The separate wines mature in new oak barrels for 22–24 months. After blending and bottling, the wine rests for a further 10–12 months.
Tasting profile
Rich, mature and aromatic.
Label / history
The 2014 vintage received a gold medal at the Berliner Wein Trophy 2017.
