In the traditional homeland of Syrah, many winemakers co-ferment the grape with 5-10% Viognier to give the wine a richer colour and velvety palate. Ansems chose to do the same, and has it ever worked.
On the eyes, the Amelia is a deep ruby, with heavenly aromas of ripe boysenberry, blackberry, purple flowers, cinnamon bark, green twig and a hint of bacon fat.
The body is voluptuous and balanced with a dry, silky palate showing more boysenberry and blackberry, violets, white pepper, black olive, cedar frond, and green tobacco leaf. Fine tannins are evident through the long finish.