Several clones of Syrah are grown on Paritua's vineyard in the Bridge Pa Triangle district. Soils are stony river gravels with a silt loam cover. The loam top layer varies in depth from 50cm deep to being completely absent. This causes some variation in ripening, with the silty areas producing slightly higher degrees of pepper notes and the stones providing the riper floral and fruit spectrum. Fruit thinning is essential and the canopy is fastidiously managed to allow good sunlight and airflow over the grapes.
Alluvial (gravel & silty loam)
The fruit was destemmed and partially crushed to tank. Fermentation was preceded by a period of cold soaking. Fermentation temperatures reached 30°C and daily cap management varied from two to four pump-overs a day. The wine is pressed on taste and transferred to barrel for malolactic conversion. This wine received a light fining and filtration before bottling.
Barrel maturation is in French oak barriques for 12 months of which 20% new.
Aromas of boysenberry, wild berry, dark plum and five spices, with notes of cocoa and vanilla are found in this food friendly wine. The palate is velvety soft, has ripe fleshy fruit flavors of dark plum and blueberry, hints of baked fruit tart, five spice, pepper and sweet vanillin oak with a long spicy and liquorice finish. The finish is firm with fine ripe tannins.