(2019) Barrel-fermented and aged for 10 months in bigger, older oak. Lovely Brazil nut and buttery touches here, the fruit is citrussy with a bit of that melon skin and lime peel, almost waxy character. The palate is taut and juicy, nothing showy here, but that taut, intense character extends to the finish.
(2019) Elim fruit is the source for this bottling. Very cool climate aromatics with a lovely perfume flitting between game and a floral, violet notes, peppery and herby, but there's a sense of the fruit being ripe and juicy beneath. No new oak. Such a taut, lean profile, pure and ripe fruit, a really lovely cool climate Syrah.
(2017) The biggest production, but still only 20,000 bottles. Quite a deep colour from late harvest grapes, 21 days beyond the normal harvest. Fermented in barrel, but barrels filled little by little, 30 litres per day, into a 300 litre barrel. Aged on lees with battonage for six months. There is a Botrytis character, lightly earthy and a touch yeasty, a dry but vivid apple fruitiness. The palate bursts with a vivacious fruit but such a rich creamy texture too. The fruit really powers on, but very dry, a tang of salt and lemon into a long, taut finish. Dry with only 2 to 3g/l residual sugar.
