ART OF MAKING
How the wine is made
The Syrah used in our Union wine is grown in acrid, scaly soil with a yield of no more than two tons per hectare. This scarcity, and the fact that the soil cannot handle a heavy crop load makes for a wine that is inky and dark, with a concentrated flavour.
The Carignan and Mourvèdre grow south of the Syrah on a loamy soil, producing a softer, more fragrant wine.They are fermented together to bring out the strength of each wine.
We ferment the grapes in concrete open-top tanks for a month, then transfer the wine to third- and fourth-fill barrels to maintain the inherent bright, fruity integrity. The wines will spend 16 months in the barrel, after which we bottle them and store them for a year in the bottle.
When you drink our hand-crafted wine, you are creating a moment in time that translates into so much more than just a bottle of wine.