Syrah was the first variety established on the property in the early 2000s, and a portion of the fruit for this wine is sourced from those original plantings. These mature vines contribute increased complexity, concentration, and structural depth to the final blend.

The wine was co-fermented with 5–10% Viognier, sourced from three dedicated rows grown specifically for this purpose. As Syrah is typically the final varietal harvested each season, we benefit from a slightly slower pace at this stage, allowing for more detailed fruit handling. The fruit was hand-destemmed and underwent a two-week maceration in a semi-carbonic environment, promoting aromatic lift and a fine, supple tannin profile. Following maceration, it  was basket-pressed to a couple of seasoned oak barrels and a small portion went into stainless steel tank for maturation.

Stylistically, this Syrah is vinified with a nod to Pinot Noir: a lighter-handed approach focused on delicacy, vibrancy, and site transparency. The resulting wine displays lifted red and blue fruit, integrated with floral notes from the Viognier and layered with spice and savoury complexity derived from the older vine component.

Organically farmed, made and bottled by us at our home in West Gippsland.

Label artwork drawn by the exceptionally talented Lilli @honeytrippertattoo

Adriana & Al xo