Red berry fruit, spiced with white pepper and floral notes. Supple, intense palate with fine matched by fruit depth.
The grapes were selected from two parcels of Syrah vineyards, planted in 2003 on Tukulu soils (50% gravel, 25% friable clay and 25% sand), giving the wine elegance, freshness and purity of fruit. Rozy selected 2 Syrah clones, SH9c and SH99. Although not certified, as she includes one herbicide spray each year, Rozy farms according to organic and some biodynamic principles.
Grapes were hand harvested into small crates and spend overnight in a cold room. Extensive bunch sorting by hand prior to destemming occured. The grapes were not crushed and cooled down overnight. Fermentation was allowed to start naturally, with gentle punch downs twice a day by hand. Fermentation temperatures peaked at 32°C.
During the winemaking process, we tried to keep with Rozy’s farming philosophy, thus no enzymes, yeast or sulphur was used during the winemaking process. The wine is not fined or filtered with a small amount of sulphur added before bottling.