Our southern parcels of spicy fruit, combined with carbonic maceration and whole bunch fermentation, define our vibrant, complex, and refreshingly drinkable Syrah style. A portion of the fruit was carefully placed into oak vats as whole bunches. The vats were closed and filled with CO2 without a berry being touched for 7-9 days, causing an enzymatic fermentation in the uncrushed berry. The fruit was then foot stomped and allowed to complete fermentation with wild yeast. The remaining fruit was fermented as whole berries without stems in open-lid stainless steel fermenters, with oxidative handling and fermentation driven solely by wild yeast. Once fermentation was complete, the small batches were gently pressed into older French oak barriques, where they matured for 12 months to preserve the wine’s elegant and fine fruit perfumes. The 2023 vintage is elegant and fresh, with a deep, ripe power underlying the moderate season’s character.