IN THE GLASS: cherry, plum, sage, tobacco, black pepper; medium-plus body with soft, silky tannins.
Cellar until December 2023 through 2031
IN THE GLASS: cherry, plum, sage, tobacco, black pepper; 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 (5%), 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 one barrel of American oak, for added complexity.
Wine Profile
Tasting Notes
IN THE GLASS: cherry, plum, sage, tobacco, black pepper; 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
324 cases
Winemaker Notes
The Syrah is co-fermented with Viognier (5%), 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
venison stew; leg of lamb with rosemary
Other Notes
Cellar until December 2023 through 2031
