The grapes were harvested at the peak of ripeness in late April and quickly transported to the winery. Grapes were then de-stemmed and inoculated with yeast for fermentation on skins. Fermentation continued for nearly three weeks with the ferment being plunged two or three times daily depending on the stage of fermentation. Following ferment, the young wine was transferred to a mixture of new and one year old French barriques where it stayed for five months while undergoing malolactic fermentation and barrel maturation.
The 2013 Seifried Syrah has bright juicy berry fruits on the nose with gentle background spicy oak notes.
Generous palate entry is mouth filling with soft tannins balancing the succulent fruit flavours.
Hints of summer lavender and white pepper compliment the ripe, rich berry fruits.