The wine has delicious and savory Syrah fruit characteristics, great transparency and purity, with a compelling mineral focus from the vineyard site. It drinks well now, but should gain in character and complexity over the next several years. Fermentation took place in small vats with hand punch-downs. After 10-12 days the must, now wine, was gravity fed to the press, pressed, settled overnight, and racked to French oak cooperage (25% new) to age for 23 months.
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