Grapes were hand picked into 20kg cases starting on 16th September (10 days earlier than usual) from the single estate of Finca del Val. Grapes were stored at 1-2 degrees for 48 hours in a cool room before gentle crushing and cold soak for a further 6 days. The must was then warned and fermentation commenced with punch downs and pigeage. We cofermented the Viognier with the Syrah having harvested at the same time. Aged for 14 months in a mixture of old 650 litre French oak pipes, 500 litre old puncheons from Sylvain (which I believe really complement Syrah, reinforcing the spicy side of the variety) and a very low toast selection of 500 litre Stockinger barrels which respect fruit and typicity.