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Phenolic maturity is the most important determinant of ripeness in Syrah. Sugar (hence alcohol potential) is not so important providing flavour and colour potentials have been achieved. 12.5% to 14% alcohol is quite sufficient and easily achieved. Clean fruit with adequate acid levels is then the main criteria. Syrah is thick skinned and can withstand a relatively hot fermentation and extended maceration times to provide maximum extraction.

  

The deep purple of young wine gradually progresses towards a dark crimson red. Fruit and floral aromas can develop quickly and, whether in barrel or tank, the wine appears to be drinkable within months. This is deceptive however, as oxygen and time will stimulate a roller coaster of compound changes during the first year that requires careful monitoring. Racking, fining and micro-oxygenation may well be used before the wine is judged ready for bottling. Once bottled, a further period of ‘rearrangement’ will take place in the bottle that will determine its release date and its cellaring potential. Almost without exception, time will improve a well-made Syrah, supplying the elegance and finesse that distinguishes it from other varieties. 
 
    

At The Hay Paddock, parcels of fruit are identified in the vineyard according to phenolic ripeness. A variety of individual ferments will be established dependent on the characteristics of differing clones and areas of the vineyard. Small batches up to 1 tonne will go to open fermenters. Larger batches up to 8 tonnes will go to temperature-controlled stainless steel tanks for a pre-ferment maceration period up to 7 days.

Regular pumping over and punching down of caps takes place throughout the ferment which occurs over a 5 to 7 day period and is followed by a further period of maceration on skins. Free run juice and pressings are kept separate and batches are not combined until assessed 6 to 9 months later. All wine goes from the press into tank for completion of malolactic fermentation on lees and then into barrel for 12 months. Racking, fining and oxygenation are undertaken subject to assessment.