Notes from the winemaker
Macclesfield Syrah, made in a semi-carbonic, 100% whole bunch style. 30% off the wine was fermented in an open top oak cask, all whole bunch with light hand plunges twice daily. The larger portion of the wine was fermented and locked down in stainless steel as whole bunches and whole berries with a big blanket of Co2. We tasted the ferment daily and pressed it off after 12 days to keep the brighter, carbonic-y notes that we wanted. A mid bodied style of Syrah, the bunch gives it weight and balance but there's a real freshness from the semi-carbonic portion.