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Top 10 Small Wineries in Canada – National Wine AWards of Canada 2019

 

2019 Syrah
Wine Specs
Vintage
2019
Varietal
Syrah
Appellation
Naramata Bench
Vineyard Designation
Paisley Vineyard, Naramata Bench
Harvest Date
October 24, 2019
Sugar
23.5
Acid
7.5 g/L
pH
3.6
Aging
12 months, French oak, with small % of American 50% new
Bottling Date
March 18, 2021
Residual Sugar
2.9 g/L
Alcohol %
13.6

2019 Syrah

Cellar until December 2021 through 2028

IN THE GLASS: blueberry, blackberry, plum, white pepper, anise, tobacco and leather. Medium-plus body with soft, silky tannins.

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$34.00
 
SKU: 895094-19

Cellar until December 2021 through 2028

IN THE GLASS: blueberry, blackberry, plum, white pepper, anise, tobacco, leather; medium-plus body, with soft, silky tannins.

VINEYARD NOTES
All the grapes for this Syrah were sourced exclusively from the Paisley Vineyard on the Upper Naramata Bench. This vineyard is west-facing and very steep, providing excellent ripening.

WINEMAKER NOTES
The Syrah is co-fermented with Viognier (4%), which accounts for its deep colour and the floral hints on the nose.  This wine was fermented in small lots, of approximately 1 ton each and was cold soaked for 5 days, before natural fermentation began.  Once fermentation was complete, the free run juice was drained off and the remaining skins were gently pressed. The wine was barrel aged for 12 months, in French oak – 50% new, with a one barrel of American oak, for added complexity.

Wine Profile
Tasting Notes
IN THE GLASS: blueberry, blackberry, plum, white pepper, anise, tobacco and leather. Medium-plus body with soft, silky tannins.
Vineyard Notes
All the grapes for this Syrah were sourced exclusively from the Paisley Vineyard on the Upper Naramata Bench. This vineyard is west-facing and very steep, providing excellent ripening.
Production Notes
395 cases
Winemaker Notes
The Syrah is co-fermented with Viognier (4%), which accounts for its deep colour and the floral hints on the nose. This wine was fermented in small lots, of approximately 1 ton each and was cold soaked for 5 days, before natural fermentation began. Once fermentation was complete, the free run juice was drained off and the remaining skins were gently pressed. The wine was barrel aged for 12 months, in French oak – 50% new, with a one barrel of American oak, for added complexity.
Food Pairing Notes
Roasted vegetables; grilled meat
Other Notes
Cellar until December 2021 through 2028

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