Winemaking: Once de-stemmed into open-top fermenters, the Syrah grapes sat on skins for about five days before wild yeast fermentation began. During active fermentation, the must was pumped over two to three times daily. After more than 35 days on skins, the wine was basket pressed, racked, and transferred to French oak puncheons, 30% of which were new. It was aged in barrel for 12 months, with the final blend completed in January and bottled in March 2022. A total of 1,150 bottles were produced.

Tasting Note: This dense, peppery Syrah reveals notes of violet, plum, dark berries, and spicy oak. An appealing core of sweet fruit is well balanced by drying tannins. It is a scented, voluptuous wine with a moderately silken texture and an impressively lengthy finish.