River

River is made only from Syrah, grown on vines at 500 metres above sea level. At that height the nights stay cool, which helps the grapes hold on to their freshness.

The bunches are picked by hand into large 500 kg containers and are not destemmed. They are trodden by foot, and the skins stay in contact with the juice for only five days. That is short for a red wine, and it is the reason River comes out pale and light rather than dense. Fermentation starts on its own, with the yeasts that come in from the vineyard. The wine then rests for eight months in 500-litre French oak barrels, big enough that the wood stays in the background.

The aromas lean towards cherry and red berries, with violet, wild herbs and a touch of pepper. In the mouth it is juicy and easy to drink, with soft tannins and a fresh, slightly salty finish. It is dry, and made with almost no added sulphur, without fining or filtering.