"An excellent bouquet with a core of boysenberry and dark raspberry, clay and stony soil layers, some barrel spice components and fine layer of peppercorn ideas. A dry wine with fine tannins and plenty of acidity as well as flavours that reflect the bouquet. Juicy and fleshy textures, balanced and well made with best drinking from 2025 through 2029" Cameron Douglas, Master Sommelier, Nov 2025

An aroma of damson plum, red currants and violets, baking spice, clove with a hint of white pepper, charcuterie and smoky oak. The palate is elegant and plush with fruit flavours of fresh red plum and boysenberry, five spice and white pepper to round off the finish. 

Two clones of Syrah are grown in our Triangle vineyard. Soils are stony river gravels with a silt loam cover. The loam top layer varies in depth from 50cm deep to being completely absent. This causes some variation in ripening, with the silty areas producing slightly higher degrees of pepper notes and the stones providing the riper floral and fruit spectrum. Fruit thinning is essential, and the canopy is fastidiously managed to allow good sunlight and airflow over the grapes.

The fruit was destemmed and passed over our optical grape sorter, then partially crushed to tank. Fermentation was preceded by a short period of cold soaking. Fermentation temperatures reached 30°C and daily cap management varied from two to three pump-overs a day. Barrel maturation is in French oak barriques for 12 months or more of which 20% is new.

Food Pairing: Wild venison, eggplant based dishes, BBQ duck breast.