A dark purple and inky wine, the nose is quite floral with the subtle hints of spice that is typical of syrah. With aeration, the nose develops a slightly meaty characteristic due to the Hungarian oak, and over time showing more red fruits. Full bodied, the palate greets you with pretty stiff tannins, finishing dry with great length. Initially the fruit is quite subdued, with flavors leaning more towards spice, pepper and grilled meats. Later, sappy red fruits start revealing themselves, and the acid ensuring this wine remains quite fresh and somewhat juicy. This is definitely shy at the moment but hints at what it might be with time in the bottle. Do not be afraid to forget about this for a few years in the cellar, stumble upon it in 5 years and be wowed.
The Syrah and Merlot portions were field blended and vinified as one wine. The fruit was sorted after de-stemming and transferred to one ton macro bins for fermentation the cap being punched down every 2 hours for the first 3 days and then 3 times daily until completion. Fermentation was completed in 14 days. The free run was run off and the skins transferred to press, with the press wine being added to the free wine after tasting. The wine was then barreled down to 70% 500L Hungarian oak barrels and 30% American Oak barrels, all three years of age with secondary fermentation occurring naturally, completing in early April. During the course of maturation, the wine was stirred once every 2 weeks to ensure the lees stayed in suspension. Once the secondary fermentation was completed, the wine was racked and returned to barrel.