Harvest was in April, when the syrah grapes were at the peak of maturity.
Fermentation took place in stainless steel tanks at 24 – 28°C, over a period of 7 days converting sugar to alcohol and extracting polyphenols (tannins and coloring matter). After fermentation the wine remained for 8 months on its lees in inert stainless steel tanks.
Rayun Syrah is violet in color with an intense aroma of fresh berries rising from the glass. Red and black fruits are prevalent, such as blackberries and raspberries. On the palate there is good structure and a long finish.