Tasting Notes:
This wine exhibits aromas of violet, cracked black pepper, blackberry and dark cherry. On the palate you will note complementary flavors of cedar, vanilla, ripe plum and black cherry with a finish showing hints of all-spice and cracked black pepper. The chewy medium - full tannin structure of this wine leads to a full and round mouthfeel with a beautiful acidic backbone.
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 grape. 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. This wine is usually full of flavours of raspberry & white pepper.
Food Pairing Notes:
This is a wine made for main courses and bold flavours. Braised beef short ribs, roasted leg of lamb, as well as any grilled wild game. Roasted squash or marinated Portobello mushroom caps would stand up well to this wine as well. For cheese pairings; smoked gouda or sharp aged cheddar.
Production:
1200 cases
