Cross to Bear - Syrah 2014
Released: September 2016
Bouquet: Warm baked plums, black pepper, spicy cured meat, nutmeg, and cedar.
Palate: Ripe plums, black pepper, toasted cedar, salami, and a bit of mocha. Once again it’s full bodied with lively tannins, a lingering finish and a bit of heat.
Food Pairings: Roast or grilled lamb, beef short ribs braised in red wine and herbs, charcuterie and cassoulet.
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The fruit parcels were processed, fermented and aged in barrels separately. The grapes were destemmed but not crushed; this left whole berries in the must. The berries went through carbonic maceration, increasing the fruitiness. They gently broke open by pumping the juice over the cap (grape skins) which occurred 2-4 times a day throughout the ferment. This pump over also helped alleviate temperature pressure and extracted tannins from the skins. The wine was then pressed off the skins and barreled down to complete Malolactic fermentation. We tasted through all the Syrah barrel groups and selected the best four to make the Cross to Bear. By coincidence, these barrels were all new French Oak. After 18 months of ageing, the barrels were racked together to make the blend, then returned to barrel to marry for another month before bottling – unfined and unfiltered.
The Cross to Bear is not produced every year; it truly is the best of the best selected from individual barrels. This vintage is comprised of 100% Syrah; half from Osoyoos and the other half from Oliver. The Osoyoos Syrah was harvested Oct 10th and the Oliver Syrah on Oct 30th with an average Brix of 23.