ART OF MAKING
How the wine is made
Finally… the Union was a long time coming, but to find the right terroir for this specific style of wine took a lot of effort and thoughtful planning.
100% Syrah grown on an arid scaly soil, that yields no more than two tons of grapes per hectare. The soil can simply not handle a heavier crop
load, the result: a super concentrated and dark wine.
The grapes are fermented in concrete open top tanks for about a month. After which the wine is transferred to third and fourth fill barrels to ensure the wines bright fruit integrity. The wines spend 16 months in barrel and is then bottled and stored for another year in bottle before release.