Petite Syrah 2020

Petite Syrah 2020 presents an opaque, deep crimson colour. The aromatic profile is rich and layered, with a distinctive focus:

• Primary aromas: Blueberry, blackberry and ripe dark fruit.
• Secondary notes: Violet, black pepper, subtle smoky tones, dark chocolate and a gentle savoury nuance reminiscent of cured meat.

On the palate, the wine is dense and concentrated, yet carried by fine, silky tannins. The texture brings a sense of calm elegance and balance. The finish is long, slightly spicy and marked by discreet vanilla notes that linger without excess.

Terroir & Winemaking

The Syrah for Petite Syrah 2020 comes from selected parcels in Bessa Valley, where the warm days and cooler nights allow the variety to retain freshness alongside depth of flavour.

Grape Variety:

• 100% Syrah

Winemaking:
The grapes are harvested by hand with strict selection in the vineyard. Gentle destemming and further sorting take place at the winery, followed by gravity filling of concrete tanks with whole berries. Cold maceration precedes fermentation, allowing for a careful extraction of aroma and colour. Fermentation and maceration are conducted with close attention to temperature and time, followed by malolactic fermentation.
The wine is aged for 12 months in French oak barrels, 50% new and 50% one-year-old, to add structure and quiet complexity without overshadowing the varietal character. After blending, the wine is lightly filtered and bottled.

Food Pairing & Serving Suggestions

Petite Syrah 2020 pairs naturally with dishes that echo its depth and savoury nuances:

• Meats: Grilled beef, slow-cooked lamb, duck breast
• Spiced dishes: Mildly spiced stews, roasted vegetables with herbs
• Cheeses: Semi-hard and aged cheeses

Serving temperature: 16–18°C
Cellaring potential: Approachable in its youth, with the structure to develop further over the next 4–6 years.

Average annual production: 7,000 bottles (0.75 L)

• 100% Syrah

Winemaking

• Manual harvesting with strict quality control in the vineyard
• Gentle destemming and grape selection on vibrating tables
• Gravity filling of concrete tanks with whole berries
• Cold maceration for 5–7 days at 10–12 °C
• Alcoholic fermentation for 5–12 days at 24–26 °C
• Hot maceration for 10–15 days at 28–30 °C
• Malolactic fermentation
• Aging in French oak barrels — 50% new and 50% one-year-old, for a period of 12 months
• Blending
• Filtration and bottling

Average Annual Production

7,000 bottles (0.75 L)