Kleur: helder lichtrood
Geur: zwart en rood fruit, tikje kruidig, viooltjes, mineralig, peper
Smaak: vol maar zeer elegant, sappig, veel fruit (kersen en bessen), tannines rond, complex, nog erg jong
Houdbaar: vrijwel op dronk, houdbaar tot 2027
Lekker bij: rundvlees, gevogelte, belegen en oude Hollandse kaas
Each parcel of grapes is chilled in our cold room then 50% is destemmed to tank and the remainder is added as whole bunches. Minimal SO2 is added and, as with all our wines, no further additions are made. The must is initially pigeaged once a day. After about 4 days, fermentation begins with indigenous yeasts and the wine is pigeaged once or twice a day, depending on extract and tannin development. Temperatures are kept below 28 °C. Fermentation lasts 7 to 10 days after which 3 to 7 weeks (also depending on tannin development) skin contact is given. The wine is then pressed to barrel for malolactic fermentation and maturation. Each parcel is racked in Spring to blend the wine, which is then returned to barrel and later bottled unfiltered and unfined.
Aged 14 months in French oak 225L and 500L barrels and 2000L Foudre, 15% new.
This perfumed Syrah has notes of spicy citrus rind, refined black fruit, violets and lilies. The palate is elegant and restrained yet with good body and a silky texture balanced by a fresh, natural acidity. The finish is long with supple tannins. Best served at 16 to 18 °C, this wine will greatly benefit from decanting if drunk within the first 3 to 5 years after bottling.