Grenache – 60%
Syrah – 40%
How we made it: The Grenache was hand-picked in mid-March & tipped straight into an open basket press. A soft pressing Cremant style into old French barriques ensures minimal extraction of phenolics.
The Syrah was machine harvested & tipped into stainless tanks. Juice is run off the skins to a small portable tank within 3 hours ensuring low tannin pickup & low solids.
Juices began natural fermentation within two to three days. A slow steady pace ensures alcohol remains low & fruit is retained. In May the wines were blended with a small addition of Sulphur to aid settling. After three weeks they were bottled with no fining or filtration.
Where it comes from: Grenache comes from Freya’s family property set on the Margaret River itself in a locality called Burnside. Planted in 1981 by her father David on a bend in the river (Burnside means – one who lives on the side of a river) its unique micaceous black soils are only 2km from where the river meets the ocean. The Grenache rows are on a level northerly aspect with rows running north south orientation.
Syrah comes from sandy clay soils in the Margaret River region of Osmington. It is eastern Margaret River & with cooler nights given it’s slightly further inland. It borders the coal seam that runs from Dunsborough to Augusta making the soils slighter in structure but higher in aromatics particularly sulphides. My Old Man runs it & loves it. I planted Syrah with him & a post hole digger in my school spring break in 1995. The rows ran north south on a slight north east facing slope then & they do now. We treat it like a vege patch & top it up with heavy compost in the autumn with the sheep snapping the odd wire as they browse thorough in the winter months.
Wine Analysis At Bottling
TA 6.1 g/L
Alc 13 %
How Many: Only 1600 bottles made
|Dimensions||9 × 9 × 35 cm|