Sorted and destemmed upon arrival to the winery. Fermentation was spontaneous and took 23 days. Three additional days on the skins rounded out the extraction. Pumpovers for the first 7 days and then punched down for the reminder of fermentation, depending on extraction rate. The 2020 Syrah is a little more pronounced than the 2019s due to the warmer growing season. Pressed after maceration and put into neutral French oak for 13 months of aging.

Rhubarb and plum with spice and herbal tea on the nose. Confirmed on the palate, the tannins are supple and intense, with a striking balance of acidity.

140 cases produced.

14.1% ABV

pH: 3.86

TA: 4.8

RS: <1 g/L

Travis Todd, Winemaker and native to New Bern, North Carolina.