Atop the most distant peak from our winery and main vineyard there is a dense vein of flint that is mixed with chalk and sandstone. This soil produces the grapes that make Seymour’s: aromatics of Asian spices, and flavors of smoked meats, graphite, and licorice. This syrah is our most structured and broad.
Like Reva and Lorraine, Seymour’s is aged 3.5 years in a mix of new and used French oak barrels after undergoing open top fermentation by its native yeasts; then bottle unfined and unfiltered.