Tasting Notes:
You’ll find aromas of peppercorn, cassis & ripe blackberry with complementary flavors of clove, beef jerky, & fruit leather. The finish is refreshing with hints of blood orange rind & raspberry sorbet.
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:
5 spice pork roast with roasted potatoes, or braised lamb shank
Production:
1,300 cases
Vintage: 2018
Varietal: 95% Syrah, 5% Viognier
Appellation: Okanagan Valley
Residual Sugar: 2.24 g/L
Acidity: 6.5
PH: 3.59
Alcohol: 14% alc. / vol.
Tasting Notes:
You’ll find aromas of peppercorn, cassis & ripe blackberry with complementary flavors of clove, beef jerky, & fruit leather. The finish is refreshing with hints of blood orange rind & raspberry sorbet.
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:
5 spice pork roast with roasted potatoes, or braised lamb shank
Production:
1,300 cases
Vintage: 2018
Varietal: 95% Syrah, 5% Viognier
Appellation: Okanagan Valley
Residual Sugar: 2.24 g/L
Acidity: 6.5
PH: 3.59
Alcohol: 14% alc. / vol.
The Red Iron Grille is now closed for the season, reopening April 18th, 2024!