2021 Passel Estate Lot 71 Reserve Syrah

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KRW 193,455.00

Delivery Included

Taxes, Duties & Insurance Included

Delivery Included

Taxes, Duties & Insurance Included

Minimum 6 mixed bottle purchase per winery, in quantities of 6

Select rows of hand-picked fruit whole cluster ferment and matured for 16 months in large format French oak puncheons.

More Information

Producer	Passel Estate
Region	Margaret River
Varietal	Syrah
Vintage	2021
Alcohol %	14
Reviews	95 PointsRay Jordan West Australian Wine Review 2026There have been some excellent examples of this wine over the years and yet this one from a cooler vintage is certainly one of the best producing a wine of elegance and poise with a sublimely silky smooth palate. Interestingly after hand picking 40 whole bunches were fermented and matured for 16 months in larger format French oak. The result is a wine that is perfectly integrated and seamless with fine tannins in support. Spicy dark plum cocoa and chocolate and a nice gravelly savoury finish complete an excellent wine.93 PointsThe Vintage Journal Margaret River Guide 2026The team selected specific rows in the vineyard for this flagship Shiraz which underwent whole cluster fermentation and then saw sixteen months maturation in large format French oak puncheons. 40 of those puncheons were new. Blood redmaroon in hue the nose offers notes of black fruits mingling with red pencil shavings dried herbs beef stock mushrooms and cassis. There is good focus with impressive balance through to fine tannins. The oak integration is effectively complete and done well. Lots to like with this slightly savoury Syrah style which should drink beautifully for the next ten years.
Bottle Volume	750 ML

Tasting Notes

Dark red in colour with blue streaks. Aromas of black cherries allspice and red plums with hints of rosewater and raspberries. On the palate focused and tense bristling flavours of glace cherries and white pepper disperse to reveal a softer core of red fruits guided by a tactile and unctuous ensemble of spices crushed granite and mulberries carried to the finish by a honed line of natural acidity.

Winemakers Notes

Selected rows were hand-picked at first light. 40 of the perfect clusters were gently placed in the bottoms of our open fermenters after which the rest of the fruit was destemmed and placed on top as whole berries. For the first 5 days of the fermentation each open fermenter underwent gentle pigeage 3 times a day ensuring that the cap was only gently rearranged and that none of the clusters beneath were broken or disturbed allowing each berry to undergo its own unique internal fermentation thus adding multiple layers of complexity to the aromatic and textural foundation of the wine. Towards the end of the ferment the whole-clusters were gently broken with each pigeage to slowly release the sugar and aromatics into the wine. After a full 14 days on skin the wine was gently separated from the skins and transferred straight to oak to complete fermentation. It was then matured for 16 months in large format French oak puncheons 40 of which were new with battonage every 5 6 weeks.