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Lambert's preference for cooler, later seasons leads to a Syrah with increased depth and detail, including the sought-after brooding and spicy characteristics. The Syrah vines are located on the sunnier western side of Denton, at the top of the slope, where the soil is thin and yields are low. This year, 80% of the grapes were whole bunches. During vinification, Rosalind foot stomps the ferments three times a day in order to quickly and gently extract the juice and maximize its exposure to the skins and stalks. The fermentation process is rapid, and the wine is promptly pressed, settled, and transferred to 5000-litre foudres for maturation. This young Syrah is incredibly composed and vibrant, showcasing bright perfume, spice, and dark berries intertwined with delicious earthy and stony elements.