Region: Aconcagua / Chile
Grape: Syrah
Taste: Deep purple in colour. On the nose lifted notes of blueberry, violet and rosmary dominate with just a hint of liquorice. In the mouth flavours of boysenberry, leather and tar combine with a hint of dark chocolate, all backed-up by a vibrant acidity and svelte tannins leading to a long, juicy finish.
Vinification: After picking, the grapes were stored overnight outside the winery in order to naturally chill the fruit to 4-5°C (40°F). The following day the grapes were first subjected to a whole cluster selection. This was followed by destemming (without crushing) and then an individual berry selection before being gravity fed to small open-top tanks. An 8 day cold soak (at 5ºC/41ºF) ensued after which time the must was warmed and inoculated with selected yeasts and fermented during 6 days with temperatures peaking at 32ºC/90ºF. During fermentation the vats were hand-plunged twice daily in order to extract the ideal amount of tannin and colour. Following the completion of fermentation the must was subjected to an additional 3 days of post fermentation
maceration (to give a total of 16 days skin contact). The newly fermented wine was then drained (by gravity) to a mixture of new (71%) and 2nd use (29%) French oak  barrels for 11 months during which time it was racked twice: once in the spring (upon the completion of malolactic fermentation) and then once again in autumn shortly before bottling. After bottling the finished wine was carefully aged for three months in our cellar prior to release.
Analysis: 13.7 % Alcohol , 4.6 g/l Sugar, 6.0 g/l Acidity
Recommendation: Smoked cheeses, lamb, pork and red meats in general.
Temperature: 13˚ - 17˚ C