There are 2 very different schools in Syrah: the ripe extracted modern examples, and the old school moderate climate savoury versions. This is more towards the old school version. Varietally typical black pepper (rotundone), smoked meat, olive brine, black raspberry and violet with a hint of vanilla from the large new oak. The whole-cluster maceration amplified the perfume on the nose, and the complexity makes me scratch my head with excitement. On the palate, the wine is bright and fresh and thirst quenching. All things lamb would be best with this, with modestly seasoned sides. No mint jelly. The wine would come first in this pairing and it might be best to just drink it on its own and contemplate life.
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