Released: April 2017
Bouquet: Blackberry, violets, pepper, bacon-wrapped roasted meat and a hint of strawberry.
Palate: Violets, blackberry, plum and strawberry combine with spicy pepper and savoury toastiness.
Food Pairings: Steak, ribs and roast.
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Our Syrah fruit comes from our Osoyoos and Oliver vineyards. This allows for different ripening times and different flavours from the clones and soil types. We harvested the Syrah on two different dates. The first picking was in late September to allow a co-ferment with Viognier and a small portion of Roussanne, while the remainder was picked early October.
The first pick of fruit was co-fermented with Viognier and Roussanne. The second pick was only Syrah. Both intakes underwent malolactic fermentation and were aged in barrel for 15 months. We used a mix of French, American and Eastern European Oak. The wines were then removed from barrel and blending before bottling.
Click below to download a PDF version of the tasting notes.
|2014||Gold||BC Wine Awards 2016|
|2014||Silver||All Canadian Wine Championships 2017|
|2014||Silver||National Wine Awards of Canada 2017|
|2014||Silver||Intervin International Wine Awards 2016|
|2013||Silver||National Wine Awards of Canada 2015|
|2013||Silver||BC Wine Awards 2015|
|2012||Honours||Intervin International Wine Awards 2014|
|2012||Bronze||BC Wine Awards 2014|
|2007||Bronze||OWFS Fall 2009|
|2006||Gold||All Canadian Wine Championships 2008|
|2006||Awarded||The Lieutenant Governor's Award for Excellence in British Columbia Wines 2008|
|2006||Bronze||OWFS Fall 2008|