100% Syrah sourced predominantly from Villa Maria's Twyford and Omahu vineyards in the heart of the Gimblett Gravels of Hawkes Bay.
Fruit was hand-harvested, destemmed and crushed into open-top fermenters. Fermentation peaked at 33°C with hand plunging 4 times daily. After 30 days on skins the wines were pressed off to oak barriques. Once malolactic fermentation was completed the wines were gently racked and returned to barrel for 18 months of maturation on light lees. Following individual parcel selection the wine was blended into tank, lightly egg-white fined and filtered to bottle.
Deeply coloured bright purple and crimson hues lead to a perfumed nose of violet, red plum and peppery spice aromas. The palate is medium bodied in style and features a supple and silky texture, with pure and precise fruit flavours leading to a lengthy finish with integrated tannins.
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