100% Syrah sourced from La Côte (planted 1940s), St-Pierre (1998), & Reynards (1988), all facing S; Typically, “Destemmed; The winemaking takes place in traditional, open-topped concrete tanks, after 3 days pre-fermentary skin contact @ cool temps. The fermentation continues under computer controlled temps of 82°F-86°F. Daily cap pushing down & pumping over are carried out for ≈10 days. The total vatting time can be up to 20 days. Aged 12-14 mos in 228 L oak barrels (0-10% new, remainder 1 & 2 yr); Regular racking brings enough oxygen to allow the tannins optimum maturing.”

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