A limited production cuvée, from pure Syrah grown on (volcanic) basalt rock on the edge of the Coiron Mountains in the South-Eastern Ardèche in the wider Rhône Region of France. The properties of the volcanic soil hold the heat from the sun, helping get the best from the Syrah vines. The resulting wine is balanced, with powerful aromatics of spice and red fruit, and a texture of soft tannins. This specificity led famous critic and Master of Wine Julia Harding to chose this wine as her wine of the week for JancisRobinson.com, saying that it “combines irresistible fragrance with generous amounts of peppery red and black fruit flavours.”

Demeter certified biodynamic blend of 80% syrah and 20% Grenache. Grown in the gentle slope outside mediterranean coastal city of Nimes in the south of France. Enticing aromas of black fruits, spices and leather with freshly shaved truffles notes in the background. The mouthfeel is silky-smooth with a nice presence of soft, round tannins and reminiscence of red fruits. Gold medal at Sakura Japan Women’s Award. 16/20 Jancis Robinson. 88/100 WINE ENTHUSIAST. Silver medal at Orange Wine Competition. Bronze medal at Mâcon Wine Competition.

Sulphite Free... Harvested at night to prevent oxidation, winemaking process avoid the use of SO2 to keep the freshness and protect the aromas of the grapes. Fermentation is based on natural yeasts and is maintained at a temperature of 28°C (82°F) to preserve the fruit aromas in the wine. Eye: deep red color Nose: red fruits aromas Palate: red fruits and spices flavors. Fine and well integrated tannins

Brothers at War Single Vineyard Eden Valley Syrah The fruit for this single-vineyard Syrah comes from 80+-year-old vines from the Wardlaws Eden Valley Pendee Farm vineyard. This small parcel of Eden Valley Syrah is handpicked and the fruit is mostly destemmed, though not crushed, into a one-tonne open-top fermenter with 30% whole bunch clusters. The fruit is kept cool for five days before being allowed to warm up naturally and start the fermentation process. The wine is then hand plunged twice daily for three weeks before being pressed to French oak puncheons (40% new) and aged on lees for 18 months before bottling without fining or filtration.

PIERRE JEAN VILLA Esprit d'Antan Syrah, Collines Rhodanienn