Organically grown syrah from the Gimblett Gravels was handpicked, destemmed into an open top fermenter, fermented with wild yeast then left on its skins for 20 days before being pressed straight into 33% new oak barrels where it slept like a baby for a year before bottling. But is it any good? Oh lordy yes. Peppercorn, violets, smooth, dark berries and fresh, bouquet-garni goodness abound.
Sip with: mushrooms and thyme on creamy polenta.
