Hand harvesting began at 2 am on September 15 and completed on September 16. At the end of each day about 3% Viognier was added to each open top fermentor. We cold soaked the two grapes for 72 hours,, then inoculated with ‘syrah’ yeast isolated in the Rhone Valley. The co-fermenting Syrah/Viognier wine was hand punched three times a day then pressed into Taransaud 400 liter French Oak puncheons. The 2009 Estate Syrah received its oak upbringing until August 23, 2012 when it was bottled unfined and unfiltered with a TA of 0.56, ph of 4.1 and alcohol of 14.4%. 562 cases of 750ml bottles were produced along with 10 cases of magnums.