Inspired by Clementine and Gianmarco’s time working for the great vignerons of France, this Syrah from young vines was fermented as whole bunches for a fortnight, before being destemmed by hand, macerated for a further three weeks and pressed off to old barrels for twenty months. Heady with brambly fruit, woody herbs, black olive and brine, its firm tannins scream for a nice piece of lamb on the grill.