Syrah
How do we get our rich and spicy Syrah? After harvest, the grapes are sorted, de-stemmed and cold soaked for seven days. The must is pressed off at 2.0 - 3.0 Brix and primary fermentation is completed in the barrels. Rack and returns are done every four months to ensure bright, open aromatics and silkier tannins. The integrated oak flavors and firm yet balanced tannins couple with cherry cola, dark fruit, cedar and mocha flavors.
