Sourced from my main man Tommy Schiller, 25 year old vines. 100% desteamed berries were fermented in stainless steel tank with minimum allowable pump overs and punch downs. Free run was racked at 3 baume straight to 2 French oak barrels for barrel fermentation, one super new. Skins were pressed straight to tank and the racked off fine and malo lees. A lean, super approachable Barossa Syrah without the over extraction.
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