Piebald | Syrah

Mr. Riggs has a simple and personal vision, ‘black and white’ if you like, to make wine that Ben Riggs himself loves to drink – Winemaker’s wine. As it happens, this wine too is black and white, also known as Piebald; a fermentation of blackest of black ‘Syrah’ (Shiraz). Thus the reason for introducing ‘Piebald’ to the label.
The Piebald fruit is sourced from the 'Woodside' vineyard, owned Randal Tomich. The Woodside vineyard qualifies as a premium cool climate Adelaide Hills vineyard, planted in heavy clay the vineyard sits at approximately 365m above sea level. 90% of the fruit for the Piebald is machine harvested with the remaining 10% hand-picked. The wine underwent on-skin fermentation for 8 - 10 days, 10% is whole bunch ferment in 5 tonne open fermenters. The wine then pressed into oak, and left for 16 months with full lees contact.