Description
"Sourced from my main man Tommy Schiller, 25 year old vines. 100% desteamed berries were fermented in stainless steel tank with minimum allowable pump overs and punch downs. Free run was racked at 3 baume straight to French oak barrels for barrel fermentation. Skins were pressed straight to tank and the racked off fine and malo lees post ferment. A lean, super approachable Barossa Syrah without the over extraction. Minimal sulphur added on bottling, no fining or filtration. Black olive tapenade spiced nose, black savory liquorice like fruit drive, tannins are subtle and round, nice earthy smokey like finish." - Winemaker Notes
