Syrah and a small percentage of Viognier are co-fermented on the skins for 15 days before pressing. Aromas of smoked meat and bacon fat jump from the glass followed by violets, boysenberry, blackberry, earth, fresh-ground pepper and savoury spice notes. The palate reveals dark cherry fruit, cracked black peppercorns and smooth tannins with meaty/savoury notes and bright acidity to keep it lively through the finish.
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