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2017 Syrah

2017 Syrah
In Stock
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$27.00
/ bottle
SKU: 32961-17

Our 2017 vintage is an expression of the elegant side of Syrah. The nose shows an abundance of violets, a sprinkling of white pepper and a core of ripe, dark fruit (blackberry, damson plum & dark cherry). The lifted floral notes of the nose give way to a complex and savoury palate, full of cured meats, smoke, black pepper, cloves and vanilla. The concentrated dark fruit carries through to a lingering finish of beautifully fine, ripe tannins.

Wine Specs
Vintage
2017
Varietal
Syrah
Vineyard Designation
Amalia Vineyard
Harvest Date
October 26, 2017
Acid
6.1 g/l
pH
3.66
Aging
Now and over the next 5 years.
Bottling Date
July 2019
Residual Sugar
0.7 g/l
Alcohol %
13.8
Wine Profile
Tasting Notes
Our 2017 vintage is an expression of the elegant side of Syrah. The nose shows an abundance of violets, a sprinkling of white pepper and a core of ripe, dark fruit (blackberry, damson plum & dark cherry). The lifted floral notes of the nose give way to a complex and savoury palate, full of cured meats, smoke, black pepper, cloves and vanilla. The concentrated dark fruit carries through to a lingering finish of beautifully fine, ripe tannins.
Vineyard Notes
Amalia Vineyard, Osoyoos West Bench (Sandy loam)
Production Notes
Hand-harvested grapes were sorted, destemmed into two 5T stainless steel, open- top fermenters (one with 28% stem inclusion). After a 3-day cold soak, both whole-berry ferments were warmed and inoculated with selected yeasts. The ferments were pumped over 2-4 times daily and then after 15 days of skin contact were pressed into a combination of French and American oak barrels. After malolactic fermentation, the wine was aged for an additional 14 months on fine lees before being blended together and bottled unfined and unfiltered.
Winemaker Notes
The lower-yielding 2017 vintage resulted in a Syrah crop that was unbelievably balanced and very evenly ripened. Because of this, we felt that the fruit could support a bit of stem inclusion, so 1T of dried, properly lignified stems was returned to one of the ferments. We feel that this inclusion (which we’d only attempt in exceptionally ripe years) has helped to enhance the spice and complexity on the palate.
Food Pairing Notes
Classic: cured meats, steak, lamb, brisket, heavily seasoned dishes with black pepper, aged cheeses, sausage, grilled meat Adventurous: grilled eggplant, Asian dishes with plum sauce, pulled pork, stir-fried pork, red wine-braised octopus, venison, veal, seared tuna.