Deep magenta with an almost opaque core, the 2018 Lost Soul Syrah offers ripe and juicy black fruit tones and generous brown baking spices on the nose along with elements of black pepper, roasted plums and dried sage. Full-bodied, the Syrah is both juicy and tannic in the mouth, leading to bitter black tea flavors, which give way to peppercorn-crusted salami and blackberry skin essences. The wine concludes with a long, lingering and grippy finish that will remain food-friendly until its 15th birthday.

A seriously dark wine, opaque at the core with purple highlights, the 2017 Lost Soul Syrah comes from Red Willow vineyard and opens with a tight core of fruit. Aromas of roasted coffee bean, mocha, blackberry jus, dusty plum and baked earth waft out of the glass. Full-bodied and with a full structured frame, there are lingering spices that grow across the mid-palate, offering a robust mouthfeel and lifting tannic structure. The wine ends with a long, drawn-out finish with notes of blackberry reduction, roasted coffee bean and baked plums. The wine spent 30 months in 500-liter French oak puncheons, 32% first fill. Around 4,700 bottles produced.

The 2016 Lost Soul Syrah has a rigidity to its black-fruited core—blackberry, blackcurrant and black raspberry—and expresses a dusty minerality with inky purple flowers. The palate is strict with an unyielding, concentred fruit core, leading to a firm tannic structure and a soft black tartness on the pleasingly long and spicy finish. Only 555 cases were made, and this wine shows great value for the quality.

Made from 100% Syrah, the 2014 Lost Soul Syrah exhibits lots of black fruits, pepper, smoked earth and wet rock like minerality, medium to full-bodied richness, building mid-palate depth and sweet tannin. It's another red that's going to shine for a decade.

Made from 100% Syrah that spent 18 months in 500-liter puncheons (40% new), the 2013 Lost Soul Syrah has a darker, earthier slant to go with plenty of blueberry, violets and underbrush characteristics on both the nose and palate. Medium to full-bodied, with juicy acidity and building tannin, it's slightly closed at the moment, so give bottles a few years.