Our second estate Syrah release is a co-ferment of all whole-cluster Syrah (75%) and Viognier (25%). We sorted and mixed these two varietals (Côte-Rôtie style) in large open-air fermentation vessels where the grapes were foot-stomped once per day through the three week fermentation period. Once dry, we pressed the wine off into old French Oak barrels and aged the wine 10 months before being bottled without fining or filtering.