Guthrie The Snare Syrah 2021

Guthrie The Snare Syrah 2021

Adelaide Hills, South Australia. This Syrah was picked from a vineyard in Forreston in the Adelaide Hills. It was picked early to create a light style. Around 40% whole bunches were included in the ferment to give added spice and lightness. The cap was gently pumped over twice daily for the duration of the wild ferment. After an extended ferment the pomace was pressed to seasoned large format french barrels. After 9 months the wine was racked, and sent directly to bottle without fining or filtration...
Our Price$27.99

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Discount
Quantity Our Price
6 to 12$27.29
13 to 24$26.59
25 to 36$25.89
37 to 96$25.89

Further discounts available on larger quantities. Contact us for details.


Guthrie

Certainly not a region that we had in our plans initially however it was impossible to ignore Hugh Guthrie and his wines. The combination of a man from the land with some funky ideas regarding wine was intoxicating and too good to ignore. Hugh works with some classic varieties however don’t expect anything classic from his wines. Super exciting and another great new addition to the list.

Growing up on his family's farm in the Adelaide Hills, Hugh developed an early interest in the wines and vineyards of the region. After finishing school Hugh completed a Masters of Oenology and then started working in wineries around Australia and abroad. Most recently he was a winemaker at The Lane Vineyard, where he won many awards for the elegant wines he helped produce.

The desire to produce his own wines became too strong. Hugh quit his day job, set up a small winery, and here we are!

When Hugh's not knee deep in ferments or digging out presses he can be found shearing sheep, being chased by cattle on his farm in the Hills and chasing Angus and Will.

Guthrie The Snare Syrah 2021

This Syrah was picked from a vineyard in Forreston in the Adelaide Hills. It was picked early to create a light style. Around 40% whole bunches were included in the ferment to give added spice and lightness. The cap was gently pumped over twice daily for the duration of the wild ferment. After an extended ferment the pomace was pressed to seasoned large format french barrels. After 9 months the wine was racked, and sent directly to bottle without fining or filtration.
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