The Syrah was hand picked in mid April at the end of our harvest. The fruit was 100% destemmed and placed directly into two clay amphorae. Both batches undertook fermentation naturally and were plunged gently daily. The fruit remained on skins for four weeks, where all vessels were covered and given a wet cap daily, and stored with no additions. Both components were pressed off, blended together, then returned gently into amphorae for four months for further aging and to undergo malolactic fermentation naturally. The amphorae were then racked gently into a small stainless steel vessel to clarify naturally for two weeks prior to bottling. It was bottled without any stabilisation, fining or filtration and without any added sulphur.