Estate Syrah Viognier

Price: $65 per bottle

The berries were delicately split to maximize skin contact with the juice, enhancing extraction with some whole cluster left. After a cold soak, the juice gradually warmed for sequential fermentation in small stainless steel vessels, utilizing both indigenous and selected yeasts and bacteria. Bouquets were carefully developed through manual punch-downs and air pulses. Once optimal balance was achieved, the wine was gently pressed in a vertical basket. Maturation took place in meticulously chosen French oak barrels, adding depth and complexity. The final wine was bottled under screw cap, unfiltered and unfined, preserving its integrity while ensuring excellent aging potential.

Duck & pork terrine with cranberries & pistachios, Truffle & parmesan roast potatoes, Slow roast leg of lamb, Pot-roasted pheasant, Saint-Marcellin cheese.

An early spring with warmer than average temperatures brought us a very even bud burst and good fruit set. A series of northerly storms brought above average rainfall and high humidity, creating plenty of challenges in the vineyards, however the overall heat summation was well above our yearly average providing ripe and concentrated fruit.