Syrah 2009
Released on: March 15, 2011
Colour: Mid crimson.
Bouquet: Black cherry, cloves, tobacco leaf, leather, vanilla/butterscotch a touch of dried apricot.
Palate: Medium bodied with notes of plums, prunes,
marmalade flavors with a hint of mocha on the finish.
Food Pairings: Beef roulades stuffed with mushrooms, lamb chops, roasted pepper quesadillas, aged cheddar and gruyere.
970
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Cases Remaining Online
Harvest Notes
The 2009 Blasted Church Syrah is made of fruit from 2 separate vineyards. Our estate Syrah and Cabernet Sauvignon blended with Syrah and Viognier from Osoyoos. The 2009 harvest was fantastic; fruit from Osoyoos and BCV ripened earlier than normal due to the heat of the late summer and early fall. For example, our Cabernet Sauvignon would usually struggle to reach 25 brix; it was picked at 25.8 brix. The challenge was to catch the grapes at the right stage of flavor development.
Winemaking
The Blasted Church Syrah is made by co-fermenting Syrah and Viognier. The timing of picking the two varietals at or near the same time does not always work out. Fortunately, the Syrah and Viognier from Osoyoos were ready to be picked at the same time. The fruit came into the winery, where it was sorted whole cluster and whole berry then cold soaked for 4-7 days. The must was then warmed and inoculated with yeast and then regular intervals of punch downs and pump overs began for a further 2 weeks. The must was pressed off and the wine underwent malo-lactic fermentation in wood. The 2009 Syrah was aged in 70% American Oak and 30% French Oak for 12 months. The 6.5% of Cabernet Sauvignon was added to the Syrah to add some weight to the mid-palate.
Gold - All Canadian Wine Championships 2008
Awarded - The Lieutenant Governor's Award for Excellence in British Columbia Wines 2008
Bronze - OWFS Fall 2009
Bronze - OWFS Fall 2008
