Cracked black pepper, bramble, and jammy cassis on the nose. Rounded and rich on the palate with ripe, silky tannins with flavours of juicy plums, cassis, vanilla and toasted coconut. Lingering pepper and baking spices on the finish.
|Harvest Date:||October 17, 2013|
|Bottling Date:||August 16, 2016|
|Brix at Harvest||25|
|Titratable Acidity:||6.5 g/L|
|Residual Sugar:||3.0 g/L|
The 2014 growing year was an exceptional one; the temperatures were hot but consistent, leading to well balanced and beautifully ripe fruit. September cooled nicely to slow the sugar development while the flavours and tannin continued to develop and the bright acidity was retained. This has gone down as a “textbook Okanagan vintage” and the first of which that Painted Rock has seen. Reviewers have commented that the reds of the 2014 vintage have the potential to be “showstoppers”. This vintage resulted in our first estate Malbec – a small lot with just 110 cases produced.
Aged 18 months on 30% new oak of which 80% was French and 20% American
93 POINTS | Liam Carrier
The 2014 edition of Painted Rock's Syrah presents stunning intensity on its ripe berry, pepper and floral scented nose and on its brooding, black cherry and endless-spice themed palate. Still quite youthful, with grippy, fine tannins and layered with hints of citrus fruit, Mojito mint, vanilla extract and savoury notes. Manages its 15.1% alcohol effortlessly and finishes long, oh so long, with lingering toasted oak and peppercorn flavours. Ready to go now, with 4+ hrs of decanting. Though, best results will come with patience and mid-term cellaring. Drink 2019-2024.
92 POINTS | Anthony Gismondi
Again, you can’t help but notice the marked difference in mid-valley syrah, even in a particularly warm year, and maybe a shift to less is more at Painted Rock. The sweaty, peppery floral nose invites you into the glass with a hint of reduction (be sure to decant for 45 minutes). The palate is more of the same with floral, sagebrush, black pepper, curry and licorice supported by dense, fine-grained tannins. More refinement again and we will take it. Cellar through 2020 or serve now with grilled rare beef.