The grapes benefitted from the protection of a cool early morning picking and were put into 500L French oak open top fermenters whole-bunched. Once crushed by foot, the indigenous fermentation process started, and very gentle extraction was achieved by doing punch-downs by hand. To accentuate the refined tannin
structure of its GRANITE terroir origin, the wine was given skin contact for 28 days before being gravitationally drained and then pressed back into the same vessels for malolactic fermentation and further maturation. 

This wine was matured for 12 months in French oak 500L barrels of which 50% was new, followed by 10 months in 2000L Foudre. Once bottled, the wine was aged for another eight months before it was released.

Tasting Notes: The ripening season of this vineyard saw fair weather conditions, resulting in the
naturally balanced fruit purity, chalky tannins and enhanced aromatics present in this wine. The shaded canopy of this deep-rooted GRANITE Syrah contributed to hints of white Lily and light spice on the nose, red berry compote on the palate and a stony minerality on the finish. The wine will age at least 25 years and decanting
is recommended when this wine is opened young.

Food Pairing: . Due to its tense, perfumed, and refined profile, it pairs exceptionally well with dishes that feature savory, earthy, or lightly spiced elements. Rack of Lamb: The herbaceous notes complement the wine's natural perfume, while the succulent fat pairs with the tannin structure. Grilled Venison: The savory, gamey flavors of venison are a classic match for the Granite Syrah’s earthy undertones. Duck Breast with Red Wine Reduction: The rich, savory meat matches the intensity, while the red fruit in the wine complements the dish. Beef Tartare or Grilled Ribeye: The high-quality tannins in the wine cut through the richness of the beef.

ANALYSIS: Alc 13.86% | TA 5.5g/l | pH 3.67 | RS 2.2g/l