This Syrah is from the Three Boys vineyard on the Black Sage Road where the grapes for my last two Syrahs came from. It’s a whole cluster ferment, and was foot-trod twice daily; aged in third fill French puncheons and neutral barriques for 12 months. It’s vibrant and lip-smacking with blackberries, plum skins and blueberries and that classic white pepper note up-front, then black cherry skin, earth and cedar rounding out the middle and a herbaceous finish. The fruit really pops on this wine, try it a little chilled.
