2019 Kay Syrah

Tasting Notes:

On the nose you will find aromas of violet, muddled raspberries & white pepper. On the palate you will note complementary flavours of sage, black olive, coconut, vanilla & smoked meat. A beautifully integrated tannin structure leads to a full, round mouthfeel with a silky lingering finish.

Winemaker Notes:

We are fortunate to source award winning Syrah fruit from Oliver, BC. We co-ferment with 5% Viognier skins that have already had the juice pressed off. This technique echoes Syrah & Viognier’s heritage in the Rhone Valley in France. The co-ferment with Viognier helps to develop certain flavours & characteristics of the Syrah as well as keeping reductive notes in check. Balancing this savoury grape takes skill, and we have a cap management program that carefully monitors the development of colour & tannin during this ferment. We allow the final blend to go through malolactic fermentation before we barrel down into French & American oak. After 18 months, we taste & re-blend the barrels.

Food Pairing Notes:

This wine is made for main courses & bold flavours. Braised beef short ribs, roasted leg of lamb, or any grilled wild game. Roasted squash or marinated Portobello mushroom caps would stand up to this wine as well. For cheese pairing, smoked gouda or a sharp aged cheddar would work well.

Production:

1,100 cases

Vintage:  2019

Varietal:  95% Syrah from Oliver, 5% Viognier from Summerland

Appellation: Okanagan Valley

Aging: 18 months French & American Oak

Residual Sugar: 2.27 g/L

Acidity: 5.43

PH: 3.68

Alcohol: 14% alc. / vol.