The grapes for this wine also came from the Coufos Estate and I think Syrah is one of the varieties that does best on his property. This was the vintage that set my process for Syrah going forward. We get a ton of fruit which we dump into a large oak vat and lightly foot-tread it stems and all. As with the majority of our wines, the grapes are allowed to ferment spontaneously and are punched down at regular intervals. The resulting wine was aged in a 2-year old puncheon for 18 months. This wine exhibits dark fruit characteristics and is medium-bodied and medium-structured. It’s already quite velvety on the pallet and is still showing a good amount of fruit. 49 cases were produced.
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