With this wine, they pick Syrah early while still “crunchy,” with high acidity and low potential alcohol. Then, whole-grape, un-crushed carbonic fermentation so as not to extract coarse, under-ripe tannin – leaving the wine feathery and chill-able. To ensure a pure, luscious fruit profile, the age-old Cote Rotie “Roasted Slope” method of co-fermenting a small percentage of Viognier is used for adding pretty floral aromatics to the darker, brooding Syrah profile. A popping, lively, super-fresh nose and palate combines red fruits and firm boysenberry with a thick coat of riper yumminess.