Syrah 'Grampians'

• Syrah
• Hand harvested from Andrew Toomey’s Miners Ridge vineyard and the Sugarloaf Creek Vineyard in Great Western, which were planted in the1990’s
• Well-drained gravel under red/brown clay loams
• Two ferments (each Vineyard individually): 100% whole bunch ferment via natural yeast with 7 days semi-carbonic maceration followed by gentle extraction towards the end of fermentation
• Post-fermentation maceration for a further 7 days prior to pressing to barrel
• Destemmed (whole berry) ferment via natural yeast
• Undisturbed for the first half of ferment to allow gentle infusion, with gentle cap submersion daily for the latter stages of fermentation
• Post-fermentation maceration for 4 weeks before pressing to barrel
• Both parcels were matured on gross lees for 8 months prior to racking, blending bottled unfined and unfiltered.
   

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