In 2012 we decided to plant 1 hectare of Syrah on Raupo Creek, our vineyard in the Omaka Valley. The clay soil and slightly warmer aspect of the block created perfect conditions to introduce this new varietal to the Seresin family of wines.
Fruit was hand-sorted, destemmed and cooled. After pre-fermentation steeping, the juice was warmed and fermented with wild yeast, and the caps hand-plunged twice daily during fermentation. The wine was left on skins for 5 weeks of post-ferment maceration, then drained, lightly pressed and transferred to French oak barriques for 10 months, all old oak, blended and transferred to puncheon for 8 months. The wine went through natural malolactic fermentation during 18 months maturation, before it was bottled unfiltered and unfined.
Syrah - an ethereal wine that shows lifted floral elements with hints of black pepper and spice. Super elegant and supple, a beautiful expression of cool climate Syrah that shows the diversity and strength of the Raupo Vineyard.
Winemaker, Tamra Kelly-Washington