Saturated salty liquorice sticks, satsuma plums, coal dust, Chinese five spice, fresh tanned leather, great clarity and freshness.
Inky plush and vibrant with great focus and detail. Generous tacky tannins create a Diplodocus like spine around which the distinctive blueberry and spicy fruit adheres in suspended animation.
This fruit was sourced from dry grown, vertically trellised Syrah from our Powderbark and Wilson’s Pool vineyards. Only a selected area of soil in both blocks is farmed for Farvie in a way that nourishes and balances the fruit to optimum levels to allow dry farming.
The use of shadecloth on the side of the vines facing the afternoon sun, rigorous shoot positioning and bunch selection further refine the unique expression so critical to the personality of this fruit.
The fruit was hand-picked, berry sorted and gravity fed to a French oak vat (1600 litres) and two demi-muids.
We incorporated 67% whole bunches followed by wild fermentation to build structure and texture while promoting the bright and spicy aromatics.
The wine spent 11 days on skins prior to pressing directly to fine grained, large format, seasoned French oak, followed by aging for 11 months prior to bottling.
The wine was made with minimum effective Sulphites, it is unfined and minimally filtered.