2022 Qvevri Syrah

If Arbois had granite and snakes.

This is Syrah, but not as you know it — feather-light, floral, and fermented underground like it’s 6,000 BC. Crafted from a 2-acre organically farmed vineyard in Harcourt, this wine is about as raw and honest as it gets.

Dry-grown Syrah vines — almost 30 years old and never touched by sprays, fertiliser, or irrigation — dig deep into decomposed granite soils at 400m elevation, just under the granite bulk of Mount Alexander. It’s wild country, and the fruit shows it.

Picked early at 12 Baume for that signature zippy acid line, the whole bunches undergo six days of carbonic maceration submerged in their own free-run rosé juice (a "flotation" method borrowed from Jura minimalists), before disappearing underground into buried Georgian Qvevri made by Zaliko Bojadze.

Nine months later, what emerges is a vin de table with alpine attitude — fine, chillable, and bright as a morning walk through Jura fog. Think dried roses, cranberry, red currant, and wet stone. Zero additions. Zero sulphur. 100% granite soul.

The vibe:

🍷 Jura soul, Harcourt bones
🪨 Granite-grown Syrah
🥚 Qvevri fermented
💫 Light, lifted, lo-fi
🥶 Chill it for crunch
🌿 Unfined, unfiltered, zero SO₂

Vinification:

• 100% Syrah (Adaption Vineyard, Harcourt)

• Organically farmed, dry grown

• Whole bunch carbonic in rosé free-run (6 days)

• Fermented 9 months in buried Qvevri

• Bottled after 12 months of rest

• Unfined, unfiltered, no added sulphur

Why it matters:

Made with patience, precision, and a healthy disrespect for modern winemaking, this bottle tastes like someone dropped a Poulsard into granite and let it dream for nine months underground.

Whether you chill it hard or let it slowly unfold over dinner, it’s the kind of red that makes you rethink what Syrah can be.