Dirty Laundry Vineyard

    Kay Syrah

    2018 Kay Syrah

    626990373513-img

    PROFILE

    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

    SPECS

    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.

    Technical Data Sheet
    2018 Kay Syrah
    626990373513-img

    2018 Kay Syrah

    2018 Kay Syrah

    Wine Profile

    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

    Wine Specs

    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.

    Technical Data Sheet

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