Notes from Sholto:
Pinot Noir from a north-facing aspect of our vineyard (35%) and Syrah from Mt Torrens in the Adelaide Hills (65%). Both the Pinot Noir and Syrah were picked on acidity. They were direct pressed, barrel fermented, then matured in seasoned French oak over winter. I think this is a nice way to bring out fruit and texture in this style of wine, while retaining a nice acid line.