Our last pick of the year – mid-September. Two weeks on skins, open-top spontaneous fermentation, followed by pressing and finishing fermentation in tank. At the same time, a smaller part fermented and aged in a new 500L French oak barrel – where it stayed until the next harvest. Then we blended and bottled. The result: a full-bodied, spicy, yet approachable red wine. There’s weight, there’s character, and there’s that something you can’t quite name. Not loud, not shy. Just Syrah – the way we like it.