Kershaw Deconstructed Syrah SH22 2018

The grapes were picked by hand and transported in small baskets at autumnal temperatures to the winery, where they were expertly selected by hand on a conveyor belt and then completely destemmed. The destemmed berries fell onto a vibrating table, where they were freed from unwanted stems and from berries that were too small and dried out. Only the best grapes were then fed into small conical hoppers, which were transported by forklift to open fermentation tanks. There the uncrushed berries underwent a three-day maceration phase before spontaneous fermentation began, i.e. only the "wild" yeast naturally present on the fruit and in the surrounding area was used for fermentation. During the 22-day fermentation on the skins, the cap was submerged several times in order to transfer more complex aromas, taste nuances and a strong red colour to the wine. Once fermentation was complete, the wine was transferred by pure gravity into oak barrels. The skins and pips left in the tank were pressed in the traditional basket press. In the barrel, the malolactic fermentation was completed, followed by a light sulphurization and a 17 months aging in French barrique. The artisan barrels used for the ageing process come from Burgundy and the Rhône region. 45% new wood of the barrels was new wood, 55% second and third covered wood.