Our Syrah was harvested a bit less ripe than many of our neighbors. We're not criticizing others; we're just trying to make something that is modest in acohol and has a nervier, racier side to it. We foot-stomped the grapes and fermented in small bins over several weeks, using native yeasts only. 75% of the stems were included in the fermentation and 2-3% Viognier from Les Collines Vineyard was co-fermented in each of the bins as well. The wine was aged (and completed malo-lactic) in large (500L) French oak puncheons for just over one year.