<p>2 0 0 6 </p><p>SYRAH </p><p><strong>M O O N A M B E L&nbsp;- P&nbsp;Y R E N E E S </strong></p><p>As a lover of Northern Rhone, I wanted to explore a style of Syrah that was less about heat and explosive fruit and more about texture, power and nuance. Moonambel has interested me for some time and having found this cooler vineyard with a south easterly aspect, I started working with the grower to achieve vineyard management and direction to support the style of fruit that we are now seeing in bottle. This vineyard provides fruit that is deep, savoury and sweet as well as finely structured </p><p><strong>V i n e y a r d </strong></p><p>Grapes are sourced from the Moonambel district of the Pyrenees. This is one of the coolest regions in Victoria. </p><p><em>Sydney </em><br><em>Victoria </em></p><p><em>Moonambel </em></p><p><em>King Valley </em></p><p><strong>TA S T I N G&nbsp;N O T E S </strong></p><p><em>Strathbogie </em><br><em>Melbourne </em><br><em>Y a rra Valley </em></p><p>Colour :&nbsp;Medium dark red. Semi opaque. </p><p><em>Geelong </em></p><p></p><ul style="display: flex;"><li style="flex:1">Nose </li><li style="flex:1">: Slightly reductive nose with red fruits, some </li></ul><p>herbs (subtle sage), olives, pepper and sweetness. </p><p><strong>V i n t a g e&nbsp;C o n d i t i o n s </strong></p><p></p><ul style="display: flex;"><li style="flex:1">Palate </li><li style="flex:1">: Finely structured with great length and </li></ul><p>layered tannins. Good flesh and fullness, yet elegant tannins. Dark, full fruit with texture and good line and length. Finishes off with green olives and a balancing sweetness. <br>2006 provided low crops in a warm and dry year. There was almost no disease pressure but we did drop a lot of fruit to avoid stress on the vines. </p><p><strong>W i n e m a k i n g </strong></p><p>One of the few wines that we make with the inclusion of stalks in the ferment, this wine sees about 10% stalks. Some foot stomping was carried out followed by hand plunging. The majority of this wine was pressed off after 7 days but a portion was kept on skins for an extended maceration. This wine matured for 16 months in French oak, 20% of which was new. </p><p><strong>W i n e&nbsp;A n a l y s i s </strong></p><p>Alc/Vol Acidity pH <br>:::<br>13% 6.45 g/L 3.53 </p><p><a href="/goto?url=http://www.macforbes.com" target="_blank">www.macforbes.com </a></p><p>T :&nbsp;<strong>+61 3 9818 8099 </strong>M <strong>: [email protected] </strong></p>