Syrah from twenty five year old vines planted over clay and limestone, fermented on the skins for nine days as whole bunches, then aged in old barriques until the spring. This is remarkably fresh given the year that was, retaining a lightness on both the palate and in perfume. Pairing classic notes of blackberry, pepper, olive and brine, this is as joyful a take on the grape as you’ll find.