Syrah "John Lewis"
Most of the fruit—90%— is from Les Collines Vineyard Block 46, with the remaining 10% from the block directly below, Block 36. The wine was fermented whole cluster in concrete tank for about 21 days with native yeasts. About 60% of the wine was aged in concrete; the remainder was aged in ten 500 liter puncheons and two 225L barrels. Except for one new puncheon, all of the oak was over three years old. The wine, never racked, was aged for 15 months then bottled unfined and unfiltered.