I was captivated by the freshness of the 2016 Corralillo Syrah, from sloped vineyards on granite and quartz soils that are worked biodynamically. Syrah always ferments in open vats with some full clusters and indigenous yeasts, and in this case the wine matured in French barriques for 14 months. It's juicy and very tasty, fresh and balanced; it's a different expression of Syrah—one with more flowers and red fruit and a soft texture but with good freshness. It develops some meaty notes and gets more spicy with time in the glass. It's quite complex to be the entry-level Syrah. 38,000 bottles produced from a short crop in a rainy and challenging year. It was bottled in November 2017.