Canada, British Columbia
Syrah, Viognier
Description
Intense and concentrated combining ripe blackberry, blueberry and mulberry fruit with a complex savoury mix of black pepper, pastry crust, sage, black licorice, dried black olives, dark chocolate and floral violet notes. Full and rich on the palate with ripe tannins and combining savoury, charred meat notes, grilled Portobello mushroom and leather with cinnamon and pepper spice, dried blueberry and figs.
Alcohol
14.5%
Analytical data
dry
Vinification
The Syrah grapes were harvested by hand on October 19th, 20th and 28th 2016 from Oliver Black Sage and Osoyoos Lake Eva’s vineyards. They were hand sorted, destemmed and gently crushed before being dropped through gravity into the fermenting tanks. They fermented with a splash of viognier for 14 days, under temperature control (17-32 Celsius). The juice was then pressed off and moved into barrels to allow for the malolactic fermentation followed by ageing.
Vineyard
Ten years after the fabulous 2006 vintage, we were offered another amazing growing season in 2016. Spring arrived early: sunny and warm with just enough rain to boost vine canopy growth. July and August added ideal summer heat, allowing the grapes to ripen slowly. Red grapes benefited from the warm days and cool autumn evenings to develop their flavours while retaining their acidity.
Maturation
It was aged for 16 months in a combination of barrels selected for their ability to underline the natural flavor profile of the wine. Racked off its lees several times during its ageing, the wine was bottle unfiltered. 72% French, 17% American, 11% Hungarian with 37% new oak
