Syrah ‘Iron’, Mullineux
The grapes were first chilled in their cold room before being placed into open-top 500L French oak barrels and foot stomped. Minimal SO2 was added and, as with all their wines, no further additions were made. Fermentation began four days later with indigenous yeasts and lasted about 10 days. A further four weeks skin contact was then given after which the wine was drained and pressed to barrel for malolactic fermentation and maturation. They pigeaged once a day before, during and after fermentation. After a total of 23 months in barrel, the wine was bottled unfiltered and unfined. 10 months of aging in bottle before release. 234 cases. pH 3.91. Alcohol 13.5% .