in the cellar : All the reds are Cold macerated for at least 48 hours before fermentation where during a combination of punch-downs and pump-overs are applied. Time on the skins vary from a week to three weeks before all the free-run juice are drained separately from the harsher pressings. The Syrah is fermented and aged in a 5 000L French oak barrel, also known as a Cuve Tronconique, for 12 months before bottling. Bottle matured for an additional 6 months.