96 point wine for $33! The bottle impressing a Master Sommelier

Late last year Got Somme host Angus O’Loughlin was asked via our Instagram
“What bottle would you cellar for ten years”
He held up a 2021 Demi Shiraz that he was drinking in that moment.

That led to a phone call to Syrahmi owner Adam Foster who was inspecting the vines and they confirmed his studio attendance as first winemaker on the podcast in 2024!

Bottles brought into studio:
2022 Demi Shiraz
2017 Lala
2018 LaLa
2022 Syrahmi ‘Angus’
2004 Syrahmi (first ever vintage)

A bit of Syrahmi:
The name Syrahmi is a made up from “Syrah” the French word for Shiraz and “Ami” meaning friend. The idea being a “friendly Shiraz” or “A friend of Shiraz”. Syrahmi began in 2004 when Adam Foster gave up his day job as a Chef to pursue his dream of becoming a wine maker. He purchased his first tonne and a half of grapes from Heathcote winery and the dream was born.

Each year grapes for Syrahmi are sourced and selected from different vineyards in the Heathcote region. Thus each year the wines are given a different name to reflect the vintage.

Instagram: https://www.instagram.com/syrahmi.wine/
Facebook: https://www.facebook.com/people/Syrahmi/100087596522797/

Listen to our Podcast: Got Somme
Spotify – https://open.spotify.com/show/6ohhw2W7THRuFARy4bz1US?si=229075f51afd4298
Apple – https://podcasts.apple.com/au/podcast/got-somme-master-sommeliers-wine-podcast/id1603608823

Buy the wine, drink the wine where we get ours. The Sponsor of Got Somme https://www.grays.com/search/wine

Podcast and YouTube created, produced and edited by
https://fromyourpocket.com.au/

About Got Somme:
A podcast for wine lovers who know nothing about what’s in the glass. The series will aim to educate listeners on types, tannins and taste to producers, appellations and age.

We speak to the best winemakers in the world finding out how they make the wine that has captured the attention of Master Sommelier Carlos Santos.

Carlos will aim to teach radio announcer and novice wine enthusiast Angus O’Loughlin how to discern a good wine from a bad and empower listeners with a skill set good enough to choose the table wine next time you have friends over.

Chapters:
00:00 – Syrahmi Intro
02:15 – The Demi Shiraz success and origins
06:25 – Heathcote’s surprisingly small scale
07:55 – The intent and passion around ‘Syrahmi’
09:36 – “I’m not a qualified winemaker”
13:24 – LaLa and “believing in the process”
18:50 – ‘Angus’ Syrahmi current vintage
24:45 – Blind wine tasting a VERY special wine
29:50 – Wine revealed! 🍷🏆

Wine is destined for the table why we sell 95% directly to restaurants is the fact that they go with food like it makes you want to eat more makes you want to drink more when you have our wines the wines have to be Savory I I

Just I can’t have big fruit sweet bombs or you know lots of Oak Halliday just named it as the top 100 Wines in Australia at a price of 33 bucks I know I find La La absolutely gross it’s so gross I can’t look at it it’s it’s like wins but I have to

Believe in the process last year on this podcast Car actually jeez 2 years ago mhm it’s 2024 welcome everybody um 2 years ago on this podcast we started the whole idea of this was a master sere finding the best bottle of $30 wine in Australia that was

Our goal um we came up with the Chateau Hall madra 2017 um I had it only last week it still holds it still holds still a great vintage vintage keeps moving um I had the oh really oh y y y my mom hoarded them

Um so as soon as it was named it my mom bought 10 bottles so good on you um be careful with that though because obviously in those stores uh the bottle is standing so if it’s a 2017 bottle standing for a very long time okay sometimes there may be a

Little bit of sunlight this or that so be aware of that and he’s under natural cork as well fresher vintages should be probably good as well unless the bot has been storaged properly obviously but if we were to do this episode or that style of wine again uh looking for the best

$30 bottle I think I would be picking our next guest’s bottle of Demi mhm uh Adam Foster hello thank you so much for being here thanks very much for having me our first wine maker of 2024 wow now I’m nervous saying this cuz I did get it

Wrong and you’ve already done it but I Camy correct thank you very much yes uh Camy Winery um and in particular you’ve bought an incredible um selection of shz to talk about today and a blind t tasting as well which is going to be exciting um but you know I I’d love to

Focus straight off the top on the wine that I was introduced to I tagged you on Instagram because I was like I think my comment on Instagram on gotom was um this is the bottle that I would be holding on to um the Demi congratulations on the success of I

Guess one of your entrylevel wines yeah thank you it’s been um uh yeah quite incredible really over the last couple of years the journey and um especially this wine Demi um you know it came about as a um I thought it was just a oneoff wine to be honest 2011 very difficult

Vintage in Victoria lots of rain lots of floods you know most Vineyards didn’t pick grapes it was uh basically you about halfway through the the maturing of the wine and Barrel uh there was about six punchin I didn’t think up to scratch to make the Camy so I was like

What am I going to do and at that stage I’d only ever made one wine Camy that was it there was nothing else and um the idea was I had a look at it and I was like blend it all together it was like 3,000 L like it’s pretty delicious so

Demi in French is half so basically it was half the new Oak half the whole bunch and half the price of Cam so it was really how simple it was and I put it out going it’ll I’ll never make it again but oh my God cash flow oh my God

Who would have told me I needed cash flow so is it ended up being great so now I we released the Camy with about and a half years of age we leas la la with nearly 6 years of age and that was all because now we’re not we have a cash

Flow problem we we’ve so Demi kept dem’s like basically been the Saving Grace it’s like oh my God we get a mine out within 12 months it’s on the market it sells out like really quickly and it’s like it’s like who would have thought cash flow was the positive thing have

You had this wine before col yeah I’ve tried I’ve tried I’ve tried the I’ve tried before we just got it in front of us and it’s it’s it’s wonderful it’s 30 bucks and it is it’s 333 uh we did not have this on the I think on the selection on the first year

Would have been pushing the sh madra or even taking it for a run but the to to even just keep talking about the story of Demi like Halliday just named it as the top 100 Wines in Australia at a price of 33 bucks I know yeah so the 22

Just in the Australian um his top 100 this was in the under the top 4 under under $40 category yeah and yeah top pick of the year and 96 points so it’s like pretty crazy do you think of it’s you know it’s it’s the wine that Camy

Rejects that Demi gets in a way my wife hates me saying that she said you shouldn’t say that but it is it’s sort of I think what it does and it shows just how consistently great Heathkit can be as OB Bine region like to grow consistently year INE out grapes and you

Know everything’s made it’s all hand pick fruit it’s everything’s g into it it’s just yeah it’s just able to get stole everything how’ you get this uh black pepper and this tapanade and so much so much Northern R style yeah I think um the real secret to this wine is

Is probably one probably the one thing you need to understand is with Camy all the wines are single Vineyard they only one patch of dirt one vintage very simple Camy the the shz changes its name every year to reflect that so the name Will Never Be Angus again like on this

Bottle get to that but thank you thank you you did pay a lot of money to get your name on that but anyway that’s another story um but the whole idea that the single Vineyard so this so so in say in 2022 there was four shz Vineyards all of

Them are trying to make Camy but only one of them can make Camy so I go through I taste and you know we making it all like you know 100% whole bunch 50% 70 like all different sort of amounts of whole bunch with the shz and

Then only one Vineyard can make it so the other two three four Vineyards all get Declassified in a way Blended bottled released and that becomes Demi so with this you’ve got sort of that lovely fragrant Northern Ru spice you know black olive tapenade Violet you’ve also got that sort of crushed granite so

That’s from a Vinyard down in tub in the southernmost so decomposed Granite that’s about 350 million years old the the main the for me um the real key for Heath kit and you got to understand Heath Kit’s a very unusual region so where our where we our property is in Tu

And we’re the southernmost Corner um of tub so if you jump our Southern Fence you’re actually in Madan Rangers we the last and we’re at 400 m The Vineyard at sea level so but you go to the north it’s 90 plus K away so we’re a very long

Thin region but in some parts it’s only like 15 K wide but it’s you know 90 plus kilometers long from north to south so and what you know everyone obviously in the past it’s all been about the red terarosa soil the preing near soil but for me the most distinct thing about

Heathkit is theal change that is what is the absolute Continental yes so basically whatever the day temperatures during Harvest growing season it’s generally minimum half at night and that is the Brilliance so yes it might be 35 but it’s going to be like 16 at night

It’s going to be cooler so again the grapes ripen down it’s like piano cording you know all the flavor during the day they cool down at night and I think that is why we get great flavors at really low Bowes great natural acidities super low phes and it allows

Us to make very fragrant wine but with intensity and power and I think that’s part of the reason you know I’d love to see it side by side with some of its big brothers and is is Lala a sister or how would you describe it oh lala la for me

The core of the range is the Camy that’s the that’s the for me uh that’s the you know it’s the only one I’ve made since day one and every year so my goal is to make Camy and then everything else is a bonus if it makes it if a year is good

Enough to make a l make a laa if you can make a Camy which we do that’s the great thing so for me that’s like around the $60 retail wine and for me that’s the most important wine I make just because it is it should be the ethos of the

Whole brand it’s what who we are the DNA the you know everything I want the name of your vineard it’s the name and yeah exactly so um that one is yeah very important to me um it’s the wine that you know it’s it’s how I learn you know

By doing what I do with SAR or shz I should say um and you with your putting the name on it every year is different I mean you know there is no ego in me saying my name Angus I know your son is Angus Angus as well yeah so if you see

On the back I always r on basically Angus Foster my son was born in 2019 so uh yes in the 17 was called Hugo my son was born then but it’s not we’re having no more children I don’t know if my wife knows that yet but anyway we’re just some

Daughters know some daughters so anyway we’ll just get it out in the air there’s no little children moving forward so um but now it all def you know you know the every year like you know uh introspect is the 2020 we just bottled the 21 which

Is once in a lifetime so the name changes just to reflect the Vintage the season where we were what was happening so um um yeah it’s yeah that’s been always just to give a snapshot of a Vineyard and a vintage um for me you know I’m and I’m not actually qualified

Wine maker I just sort of you know picked it up and decided I’m a qualified podcast host okay well there we go the same okay there’s only one qualified person here that’s right that’s true yeah got yeah I got the P so I was a chef so

My first 10 years I was you know um Chef in Melbourne Apprentice Chef then moved to London and was working all michion style restaurants then came back and cooked and followed all that sort of thing but I always did wine on the side and I like started seriously collecting

Like back in the late ’90s and I heard I heard of your wine seller I heard of your collection it yeah there’s a there’s a little collection it’s pretty good I heard he’s one of the biggest personal Wine sellers or private Wine sellers in Australia I don’t know about

That that’s pretty extreme but it there there is a large there is I do you know as I said it’s my library it’s where I go to learn yeah um I go in there I pick bottles I open I taste I test I think I you know explore I work out why wines

Taste like they do so you worked with very very impressive people as well like uh jper he yeah I’ve been very fortunate I think when I first cuz when I first got into it I was very strong will what I didn’t didn’t like I think I understood I I could trust my palette

And I think that was really important at the beginning so I basically I remember when I wanted to First do my first vintage there was like 10 wineries I for the whole of Australia and you know mosswood and col one I’m like not moving to Western Australia far too far and who

Cares about cabinet anyway anyway but uh you know it was all about you know then Jasper was one Torre was another one um so we know too I you know they wrote back said yeah we’ll take you for a vintage rat so I left the lake house as

Head chef um started 22 and started sorry in O2 and then started vintage O2 at tbreck so and I loved it I was just it was sort of like I did three months in the wi 3 months pruning and then I’m like oh I want another taste of this

This is good so then I went to her yeah after prun I love the you you love it yes exactly so then I went to Hermitage uh so I was at chapia in Hermitage and I lived there for 3 months and uh it was an incredible experience probably one of the best

NO2 Northern Rome was Dreadful it rained it burst river theone river and yeah it was crazy crazy wet I didn’t even think you could make grapes turn grapes into wine like there was so much betrus like I couldn’t believe it like coming from Barosa which was probably one of the

Best vintages theyve had o2o very cool and Mild to one of the most you know incredibly rain soaked and heavily drenched so it was a really good expandion like this is crazy this world of wine but I’ve always said that wine and cooking are so related but the real

Difference is get with wine making I get one dish a year so I can only get those grapes one that from that Vineyard once so and it really it’s really quite relevant you know when you think about like you go to the you know great wines

Of the world wineries of the world and you talk to them and you know I remember sarapan and um in Jer shamban he was you know um he was telling me a story and he was like oh I’m pretty happy with you know my 76 or no no my 78 sorry and I

Was like you’ve made what 50 vintages and you just like the one he made third vintage like of him taking over from his father or something he I yeah I’m pretty happy with that I’m like oh my God like that’s crazy you know so I think you

Know when you look at wine it is such a long process to you know and you know 20 uh 20124 when um when Harvest starts will Mark the 21th Vintage of Camy wow so no it’s crazy to sort of think that well what’s the price point on the la la

That we have here the 200 retail yeah yeah and it’s God it’s good I mean we just had the Demi next to it the 33 which I love on on record and I was like oh boy see how the difference the differen is you know for example Bara

Shiras even even La laa it’s so different in style stylistically as well I think I guess the all the all Bunch that savoriness as you mentioned almost saltiness in Violet and freshness yeah that’s so unique it’s a a very interesting uh the whole aging process

For long is a you know it’s it’s it’s really it’s something it’s my you know I often feel the the great wines of the world of the wines are sort of you know they they transcend they take you to a place they you know they they morph in

The glass and I think the wines that really start to do that to me are these wines that have really been aged like for long you know um for a long time like you know large like Baro or you know selera from Italy or you know HRI

Bono they’re kept for you know for five six years in Barrel but what happens and you know I find L absolutely gross for the first you it’s so gross I can’t look at it it’s like SP it’s like I but I have to believe in the process so I’m so

Convinced now that the process will change and so that’s why in some years there is no la la because I’m like no you know and then just get Blended in another vintage a demi or something but I think you have to believe in the process so for the first two years it’s

Just it’s like you know licking splinters licking wood like it’s just so grossly oy and then something happens at around 28 months and all of a sudden the fruit starts to come and then the oak starts to be bit more integrade and then you’re just going to keep believing the

Process believing the process so is that when you run out from the shed back to your home it’s happening it’s happening oh my God dar it’s happening it’s arrived yes so um it’s interesting in a good segue um when we look at the 18 laa

Which is coming out um in 2024 this year let we do a side by side we could do a side by side so this one again 100% whole bunch uh 100% new o but 50 months 50 hang 50 months 5 Z months so it’s the

Longest la la to ever be in Barrel over four years in Barrel let’s talk about the side by side that we’re lucky enough to have we’ve got the laa 2017 which we’ve had in Bottle available yep you’ve given us a look at the 2018 yeah completely different noses for me like

Wild same Vineyard same same Vineyard same if we were just talking about the climate and the T no it’ be the same so just we’re just looking at the Vintage just vintage variation a lot of cumin cumin and um seed the first one car seed

The first one which is the 17 17 Curry seed and cumins like curing spices Fen GRE and you know yeah totally um and you know still with that you know tapen like that black olive you know that sort of you know with a hint of anov through it and that saltiness

And um and so how many months on Oak for the 2017 36 uh 46 months6 and this is 50 so we’re gone four more months yeah four more months wow yeah and the that’s the different process that’s the only different in process for the that’s the only different obviously the oak one

They were actually sorry the 17 was actually a Fran fer diet like the best Barrel you can buy basically uh and that was in that in a 500 but the yeah stocking it was in the the 18 and even how I like if you come in to dinner tomorrow night I’ll

Open it up this morning you know and i’ would take a sip out and I’d just put a bit of tissue paper in it or just sit the cap literally on top of it and I’d be serving it tomorrow night and then what you see now any what hint of Oak

You may see or whatever even though it is 100% your Oak it’s there’s nothing tomorrow it is just fruit it is just a bomb it is just like wow like and it’s and and now I have so much confidence in the process I have to just trust it and

It’s really hard to tell like wine makers ask me a lot but it’s still fresh like how can it be fresh after that long and it’s like I think you know um and yes they do get a bit of sulfur in the time but nothing you know um these wines

At botling wouldn’t even have 25 pots per million of sulfur so incredibly low for the you know but he’s he really lives a minty fresh minty on the on a on a throat after sippings really and it’s funny because I can see this this does

Feel and I don’t mean to I’m an idiot by the way so just excuse me but this feels like it’s ready to be bottled this still feels like it’s you know I’m sure you’re releasing it this year 2024 yes it will beit yeah but it’s it’s there’s still so

Much there like exactly God fantastic it’s tight it’s you know that was bottled uh well we bottled the 19 in August so that was bottled in 18 oh in bottle for you know um for 2 years anyway Jesus Al for when it’s released it will be 2 years that’s that’s what

Normally what happens yeah no it’s one of my favorite things about this podcast um is the opportunity to to do this and um so firstly thank you very much um for giving us the opportunity to try this side by side um well it’s good I haven’t

Even done it oh amazing and this one obviously particular to your son being born Angus great name strong very strong God I’ll probably have to buy a bunch of these be perfectly honest I mean it’s just too good um but this is out of your whole collection this is the one right

If you had to everything else went away if I only made one wine it would be this yeah 100% everything can go this is the only wine to make consistently every single year um from 04 through to now you know 2024 so it’s um yeah it’s that’s for me that’s that’s you know

That’s the wine you know um you know obviously the la la is great it’s all bells and whe better again it’s it’s it’s 650 bottles like it’s nothing for the world like you know you got to think and you the other thing to really consider is that I know we’ve got you

Know six wines here in front of us today but total production is like less than 3,000 dozen so and Demi is like 1,200 or something so and then cam is about 5 to 600 dozen and then the rest are all tiny like you know the ganache can be like

We’re we it looks like we make a lot but we actually don’t it’s actually quite small but that’s also the other part I you know we we’re very fortunate or lucky or what all of the above or just you know um the sense that

We sell out every year so I you know I’m I I think we could even make more but I’m like why stress don’t bother the the one thing in this industry I’ve that people get a bit too greedy like they let’s push more we’ve had a great

Vintage maybe we’ll get maybe H will give it 96 again we’ll make double the amount but if you start to think like that it’s a spiral down like you know then you’ve got all the shed full of wine how we going to sell it you know whatever happens with rates again and

All like it’s all it’s all those things you got to just be happy with what you’ve got do it you know this kind of the ceramic kind of fills in the middle of the um Demi and theas more so than putting them on the fourth place right yes exactly because it’s it’s powerful

At the same time soft silky tanning elegant but it does not have the power of the laas the importance of this spine is um it’s about really having hands off like a lot of people like oh you you know it’s common word thrown around but basically for the first two weeks it’s

Had uh Carbonic mation so with this wine there’s an element they go into concrete Vats we had some 4,000 L concrete tanks made and we put if there’s any D stem that goes on the bottom and if not we put the fruit on top and maybe foot stomp it a

Little just to break it up I generally have gone in the vineyard 3 or 4 days prior to make a yeast strain in the vineyard so I’ll go in there before we pick the and it’s like a petou it’s called so like the heart of the so I’ll

Make it and then I bury it in the vineyard in like Mount Franklin water bottles plastic bottles put the juice I crushed the grapes in the vineyard put it in the bottle and that becomes my yeast culture so bring it back into the winery and I pour the magic potion

Because I want the one to be fermenting that day so if that wine is fermenting that day I know that I’ve got CO2 cover so if so no sulfur is added natural natural natural bio product corre fermentation so I’ve got I’ve got so basically the bottom if it’s stmed or

Foot stump we’ll have the all the CO2 going through the grapes so for the first seven days it gets wrapped up nothing done just I add some CO2 on top on the eighth day it gets one foot stop so I get in and page with my feet in

There to break it up I wrap it up again for another seven days so in the first 15 days it’s had one manipulation and then every day after that it gets one maybe one manipulation a day if not every two days so it might be a little

Pump over to give some oxygen might be another foot stop so basically a general red wine ferment can last you know 7 Days in most wineries if it’s D stamed and da d da we’re sort of getting 20 25 plus days ferment from start of su the

Ferment to the end so really long so I like to call it like every time I go in and foot stomp it’s like chapiz I’m letting a little more sugar out of the fruit so the E like oh happy again yes yes this is good you know keep going

Keep going so we get really long so I think always it’s a characteristic with our wines they’re really long on the pallet even though they’re not big and intense and Rich that length of the ability the the carry of the food the Tannon is what makes our wines I think

Why they’re special I think uh a testament to that is we are drinking shz I have four glasses of shz in front of me I don’t use spatoon um and you know I’m here and I’m loving it you know the this is breakfast or lunch and I’m here enjoying

The process of hearing these stories about the wines in front of me I learned to love wine from living in Adela you know I had a bunch of baram mates making wine and it was big warming high alcohol wines and this isn’t that I don’t that Burning Down the throat that I

Characterize with alcohol I haven’t had it yeah um they feel really integrated and balanced it’s said yeah God what on no thank you and I think that’s to me the the you know if you shz I I call it shz because we’re in Australian it should be called shz you know and but

You feel it’s more s absolutely and you know that it is probably more s than most people s are but it for me that’s the whole thing we’re in Australia we call it shz um and you know that’s the beauty of shz I think it’s a really good

Conductor also an indicator of where it’s come from and how it’s made you know it’s um um it’s a you know fascinating great variety I you know obviously I love it because I’ve spent my whole life following it and drinking it and you know but um yeah it’s uh it’s

It’s just the incredible with food you know and that’s obviously been quite a gastronomic sort of frame of mind and how eating and the chef and doing that so that’s sort of where I like to see you know the wines obviously served in great great tables yeah it’s time okay

BL yeah you’ve bought in a blind wine um we’re going to pretend like the bottle you might have decanted something else into it um I’ll go first cuz I don’t want to take any hints can you have a little bit of water of course yeah um thank you I’ll go first because

Obviously I don’t want to take any hints from the master but uh I’ll try and figure out what this is and I won’t play the man I’ll go completely off blind assessment well first of all we have an aged twine so yeah this is compared to what we’ve

Tasted here today and these are actually you know some older style vintages can I have a piece of white paper col you don’t mind thank you sir so we have an aged wine but it’s also like I think this is older than it looks it smells much older than the edges are

Giving away the secrets like that sort of um clay brick Edge doesn’t really I mean it’s there but it’s not as vibrant as I was expect it’s still a beautiful Ruby um on the nose super intense and floral um um God I’m excited to try it yeah okay we have an aged

Shz but it’s not as okay what am I going to say I would say that this was one of your first vintages um so we’re going back to so you said you’re coming up to 20 so you’re 2002 2003 was your first 2044 so 2004 was your first I would say

We’re in the realm of two or three years around that um it’s still for me it’s got It’s I’m going to say it’s a cam 2006 um because they I just had a taste of the current vintage the Angus they they taste similar but this

Tastes like it’s been a so I’m going to call it a 2006 ceramic okay I don’t know what year that was but um it’s I tell you one thing we talked about how long these wines can go I feel like we’ve got a 15 plus Y and this is phenomenal okay

Awesome what do you think it is really really wonderful it isn’t immediately call called to me for a northern run Old World um I think we are yeah I think we are in Australia as well uh but I it’s wonderful like a lot of thsy a lot of

That um with a little Chocolat may bring one of your vintages from France maybe yeah you know like I I could think of that but like and he has a little bit like but yeah he has a little bit of age I’m not sure if it was

Back to 2006 I feel like he a little bit maybe younger it may be older but I mean again on the screw top maybe the evolution is not as fast and maybe holds the color very well cuz the color Tell Me Maybe I don’t know eight 8 10 years

12 years maybe I’m not sure maybe more who knows but yeah I think that tertiary that tobacco uh a little leather yeah that chocolate really really really elegant really fine really silky but still they steal a lot of fruit as well they steal fruit holding really well I fruit fruit

More so than terer yeah which is surprising me which is why I might be wrong on my age of the Vintage because maybe an 04 or 06 R there is that fenre and ker seed and kumin that we found on um I think on the

First La yeah so that’s why it leads me to be that’s why it makes me think to be it to be um you know a similar style of what you making so maybe I go more for um maybe maybe I go for around the

Same age 12 maybe 8 8 12 20 20 sorry 2012 28 uh 20 2008 2008 something like this okay um but the one thing with my wine and it’s fun sometimes I get I don’t know if it’s a criticism or some people say and I never have cared about

Color and when making the wine you know like if you get a you young bright shz like it’s purple and I’ve never cared I said I use a lot of whole bunch I generally have quite high pH like you know they they’re probably going to bottle with you know 37 anyway but the

Whole bunch and all that I trust in the process it’s not about adding acid just to bring it back and you know tick boxes basically I believe in that so I have this sort of saying that um my wines look older younger but look younger

Older and I think that is a real when you look at this wine like it doesn’t look like it’s 20 years old right but it is oh wow it’s a 2004 it’s the first one wow wow yeah 2 crazy really well yeah and and people

Go yeah I did I think I even mentioned it it’s doesn’t have that you know Clay bric Edge you expect from wines that are younger has that um that’s why even went 06 I don’t like 06 someone might think I’m you know why did I pull that out do

I know the vintages of the heat coat I don’t I just didn’t think that was W wonderful he’s wonderful it’s really really good so the first one so very first one 110 dozen of this I think I’ve got about less than five dozen left um I haven’t I can’t remember last time I

Opened a bottle actually so I was actually I just grabbed it it’s drinking really really well been a great place like you know and you got to think that’s the first and what did I know very little you could open this today decant it have a proper like T-bone

Something off I love dark and Lamb with seramy I think because I used so much whole bunch I think the sweetness of the animal fat really works well with whole bunch so whenever you got you know that sweet duck fat or you’re the sweet lamb they really married well with this sort

Of the whole bunch character and then it’s like again like a conductor for the flavor of the food and um yeah it’s pretty it’s it yeah it’s pretty exciting when you you know see your wi like this beautiful yeah yeah it’s doing really really well well this has been a

Pleasure um a wine the only wine I tried um was the Demi up until this point and I was completely satisfied um but to see this range and to go back to the the beginning um thanks Adam this has been phenomenal learning a great way to pick

Kick off 2024 with our wine makers congratulations thank you very muche great