100% Syrah from the same WeatherEye site where the Viognier is grown—ungrafted vines planted on a north-facing parcel in rocky volcanic basalt soils. The wine was fermented with 100% whole clusters using ambient yeasts, with no sulfur added at any stage. Each cluster was individually placed into fermenting puncheons and gently hand-squeezed, with oxidation carefully avoided throughout. No punchdowns or pumpovers were performed. The wine was then matured for an additional 11-months in neutral French oak puncheons before being bottled unfined and unfiltered.