The Syrah fruit (75%) for this cuvée was sourced from Block 5 from the certified organic Landsborough Vineyard, a few km’s down the road from Shay’s Flat. It underwent fermentation in stainless, 10% whole bunch, the rest destemmed and soaked for 5 days. No plunging or pumping. Basket pressed after the 5 days and into seasoned oak for the winter slumber. After 6 months the wine was transferred to a stainless tank before being bottled. Dark fruits mingling with some tobacco and sweet earth. A little bit of game and spice too. Ripper Charlie.