Aromatic. Dark plum and black pepper with blackberry, savoury leather and red florals. Also thyme.

Smooth and viscous on entry. Plum, olives and dried herbs mingle on the complex and expressive palate with fleshy raspberry notes lingering on the finish. Silken and intense.

Syrah and a small portion, (5%), of Viognier grapes were de-stemmed and placed in open top vats. Half the grape must was allowed to ferment with wild yeast the other half was inoculated. Skin contact continued for a time after the ferment was completed, then the free run juice was put to barrel for malolactic fermentation. After 10 months in barrel the wines were fined and bottled.

The sweet fruit flavours, edged by savoury oak make this award winning wine an ideal partner to red meat dishes. Try it with pan-fried lamb cutlets, or with braised beef spooned over mashed potatoes.