SyrahSyrah (100%) about a 14 day ferment with around 30% whole bunch with a small addition of whole bunch Viognier (around 5%). Fermented in 1000L vats, pressed to a mix of used French oak hogsheads and 20% new french oak from Cognac forests with a very light toast as to not impact the fruit, elevage was for about 14 months and then bottled. A small amount of sulphur just before bottling. The block of Syrah is just outside of Williamstown and Dan has been leasing and running it organically since 2014. There was also a small addition of a new Syrah block from Ebenezer which is on sand and clay which always shows brightness of fruit with soft delicate tannin profile.