The blend consists of Cinsaut from dryland bush vines and Syrah from trellised, dryland vines. The grapes are handpicked, destemmed and pressed. The juice is co-fermented in stainless steel, then racked off the lees after 4 weeks. Light fining and cold stabilization is performed prior to bottling. Francois believes this expression of ‘Lucy’ is spot on due to the slightly sandy soils. The developed skins were thin as a result, allowing Francois to focus on adequate fruit-forwardness and not worry about overpowering tannins or color extraction.
The final product is divine and hardly ‘Lazy’. Flirtatious aromas of candied strawberries, rhubarb and raspberry swirl frozen yogurt jump out of the glass. Dig a little deeper and discover a more serious ‘Lucy’. She exhibits crisp minerality and unique notes reminiscent of an ocean breeze. The palate is juicy and gulpable, yet presents enough acid to guarantee food-friendliness.