Sourced from the Hill Paddock vineyard in the Healesville region of the Yarra Valley, planted by Dr Richard Gutch in 1995, the Jamsheed Healesville Syrah is made using 60% whole bunches and fermented with indigenous yeasts in open fermenters. No acid, enzymes or additives other than a small amount of sulphur dioxide was used in production. After a 40+ day maceration it is pressed to 1 and 2 year old larger French barrels and left on lees for 10 months before being bottled unfined and unfiltered.

Alc/vol 13.7%
Total production 250 dozen
$44.00 (AUS$)