Umami may or may not be Japanese for \"delicious.\" Either way, our Syrah shows umami in spades: a velvety structure with fine tannins, black fruit, and olive purée, perfect for roast meat or venison.
In the Vines This is our largest planting by area, with three vineyards totaling six hectares. Each vineyard has distinct character in terms of its elevation, aspect, soil, rootstock, and clone which gives us flexibility in creating deep, complex, and balanced wines. Syrah is exceptionally well-suited to our microclimate and thrives in the granite rich soils that dominate our landscape.
2009 was one of the most exciting vintages we have experienced in the past decade. Consistent ripening and summer weather resulted in wines with depth of character and intense berry flavours.
The Wine At harvest, fruit is hand-sorted twice, lightly crushed, and cold soaked for nearly a week before the start of fermentation. This allows the flavours and colours contained within the skins to soak into the wine gently and naturally. The wine is oxygenated via daily délestage and racked into 225l French oak barrels at the end of primary fermentation. The wines remain in barrel during malolactic fermentation and for 18 months of maturation before bottling.
This Syrah reminds us of toasty black cherries, fennel, cloves, and dark chocolate: a perfect match for rich flavours. The wine is smooth and balanced to delight the connoisseur and convert the newcomer. The oak is well-integrated and will age ideally through 2018 or beyond.
