2019 was a warm, dry and fast-ripening vintage. It was a relatively easy year where the only critical decision for the team was getting the picking date right. The ferments were full of energy and flew through without incident. The Syrah was fermented naturally with varying levels of crushing and time on skins, including some full carbonic. The logic was to use whole berry and whole bunch fermentation to bring perfume and finesse to the natural power of Heathcote. Fermentation was in stainless and concrete tank and the ageing was mostly in large, neutral oak (Stockinger), and some older barriques (from a range of coopers).