Blend of 50% each of the 2021 vintage and 2022 vintage. Whole cluster Syrah grapes in various qvevri and filled with freshly pressed Riesling juice until submerged. The qvevris are then sealed and left to ferment, ranging from 7 days to 21 days or until finished fermenting. Then pressed and back into qvevri, neutral barrels and puncheons for aging. Cured meat, briny, crunchy, brambly.
We have been working on holding our wines back longer every year. We find our wines to be more stable and ultimately gain more texture and complexity if we allow them to age longer before we bottle. Last year we held back half of each wine, aging them in neutral barrels, on the lees, without racking for an additional year. For this upcoming release we have blended the aged 2021 wines with some of the recent 2022 vintage and labelled them all as “Non-Vintage”.