Syrah

VITICULTURE
Varietal Composition: 91% Syrah, 6% Cabernet Franc, 1.5% Petit Verdot, 1.5% Grenache Noir
Appellation of Origin: Marchigüe Area, Colchagua Valley, Chile
Conduction system: Vertical positioning of shoots
Pruning: Cordon
Irrigation: Drip
Soil type: Decomposed granite and clay

VINIFICATION
Harvest date: March 2017
Harvesting method: Manual
Transport: 13 kg boxes
Fruit selection: Bunches in elevator and grapes after destemming.
Destemming: Rollers
Cold maceration (8-11°C): 2-3 days
Yeast: BO2013 and F33
Yeast Nutrients: Go-Ferm, Superfood, DAP
Fermentation temperature: Days 1-3: 27-29°C
Day 3 to end: 26-28°C
Alcoholic fermentation: 10 days
Day 1-3: 2 dailies with a lot of extraction Day 3 to end: 2 dailies determined by tasting
Total skin contact: 40 days
Malolactic fermentation: Spontaneous, 100% in oak casks

AGEING
Blending in oak barrels: 100%
Barrel makers: Sylvain, Nadalié, Saury, Radoux
Grain and roasting: Fine and Extra Fine. Roasted M+
Time in barrels: 15 months
Type of casks: 100% French oak
Age of barrels: 20% new, the rest second and third use.
Racking: 1

BOTTLING
Stabilisation: No
Clarification: No
Filtration: No
Bottling date: 29 October 2019
Plugs: 47/24 DIAM 5
Bottling machine: Vacuum Monoblock
Total production: 3,200 boxes

Winemaker's comments:
2017 was the warmest year on record. It was a good opportunity to harvest early and avoid any over-ripeness. However, we had to harvest very quickly. It was certainly the right decision, because the resulting wines, despite the heat, show good balance and finesse that characterises Polkura wines. We took much longer than usual to make the final blend of this wine. New in 2017 is the appearance of 6% of Cabernet Franc and small amounts of Petit Verdot and Carignan. We have never used these varieties in Polkura Syrah before, but the changes bring complexity and finesse, especially in difficult years like this one.