Aromas of ripe red fruit and florals jump out of the glass with raspberries, cherries, blackberries, and rose water. Rounded and rich on the palate with ripe, silky tannins with further flavours of cracked pepper, vanilla and toasted coconut. Lingering pepper and baking spices on the finish.
92 POINTS | Beppi Crosariol, The Globe and Mail
Lusciously full and intense, with sweet, almost syrupy plum and blackberry fruit matched by a UFC-worthy drop-kick of black pepper. Then the grape shows its more European side, with a gamey, smoky quality and note of licorice. Ripe, well-integrated tannins round out this big, complex red. Likely a good candidate for up to a dozen years in the cellar.
92 POINTS | John Schreiner
This wine delivers terrific fruit aromas and flavours – black cherry, blackberry and fig, with notes of leather, vanilla and pepper. The wine was aged 18 months in barrel (30% new), of which 80% was French oak and 20% American oak.
93 POINTS | Liam Carrier
Though Painted Rock is best known for its ripe and complex Red Icon blend, the wine gaining ground as the flagship product is the winery's estate-grown Syrah. Mind-blowing intense, yet, without ever feeling over-extracted or jammy. This youthful Syrah displays ripe cherry and plum fruit with integrated white pepper, pepperoni and floral aromas followed on the dry, grippy-tannin palate with similar flavours and added layers of blood orange, mint and vanilla.
Finishes long with lingering spice and cigar box notes. Ready to go now, with 4+ hrs of decanting, though, the best results will come with patience and mid-term cellaring. Drink 2019-2025.
Aged 18 months on 30% new oak of which 80% was French and 20% American
|Bottling Date:||July 24, 2017|
|Titratable Acidity:||6.2 g/L|
|Residual Sugar:||3.0 g/L|
The 2015 vintage kicked off with a warmer than average spring combined with minimal precipitation, leading to early bud break and flowering. The rest of the growing season followed suit with record breaking temperatures. Canopy management was key for Painted Rock in 2015. While harvest happened significantly earlier than normal though out the valley due to spiking sugar levels, we were able to forestall ripening long enough to ensure our phenolic ripeness (tannin) would have time to develop and be in balance with our sugar levels.