The 2021 growing season was exceptionally tricky, with a lot of humidity and rain throughout the season. However, the Keczan Vineyard on the East side of the town of Beamsville showed us why we have been excited by this Syrah for more than a decade! We hand-picked and hand-sorted this fruit on October 20th. The grapes were de-stemmed into a stainless-steel tank where they were left on skins prior to fermentation for 6 days. During fermentation, manual punch-downs were done twice a day. Once fermentation was complete, the wine remained on skins for a post-fermentation maceration which took a couple of days. The wine was then gently pressed off skins and filled a combination of French and American oak barrels. It is here where the wine remained in oak for 20 months before being bottled in September of 2023.
