The key to our Helen’s Hill Syrah is hand picking. By hand picking we can ensure that our Syrah is at the optimal ripeness and flavour profile at harvest time and therefore allow this variety to show its renowned and universally enjoyed full ripe flavours. After picking the fruit is de-stemmed and crushed into our open top fermenters to undergo primary fermentation. (approximately 6-8 days) The fruit then spends up to 6 weeks in the fermenters going through post ferment maceration to extract maximum color and tannins from the skins whilst adding texture and weight to the juice.
After fermentation is complete, the skins are pressed off and the juice settled in tank for 48 hours. The juice is then “racked” off to French Oak barrels (45% New, 55% Old) for full malolactic fermentation which takes approximately 4 months. After malolactic fermentation is complete the wine is “racked” to tank, the barrels are cleaned, and the wine is returned to the same barrels for final barrel maturation.