Syrah was harvested at the middle of September. After de-stemming and light crushing were vinified separately; the maceration took place in still tank over a period of 25 days, during which time alcoholic fermentation was also completed, at controlled temperature, never exceeding 24 °C. The wine was then transferred to new French oak barriques (Troncais, Nevers and Alliers medium toasting) where malolactic fermentation was completed by the year's end. The wine were then racked, blended and then returned to the barrels for about 12 months aging, followed by aging in bottles for about 6 months before release. Deep ruby red colour. A subtle nose with strong hints of characteristic spices like black pepper, coriander with generous notes of tobacco and wet earth. The palate is very soft and sweet and pleasantly salty with a lingering finish and fruity aftertaste.