Inviting aromas of rich aromas of cassis, vanilla, and raspberries. The palate is well-balanced with smooth tannins and a full body and shows off the rich dark fruit and fresh cracked pepper character our Syrah is known for.
Awards for Past Vintages:
2016 Syrah – Gold Medal, Wine Align National Wine Awards of Canada 2019
2016 Syrah – Silver Medal, Decanter World Wine Awards
2015 Syrah – Gold Medal, BC Lieutenant Governors Awards
2014 Syrah – Silver Medal, Syrah du Monde 2017
2014, 2013, 2011, 2010, 2009 vintages awarded Gold at InterVin International Wine Awards (2013-2018)
2009 Syrah – Lieutenant Governor’s Award for Excellence in BC Wines 2012
Media and Reviews for Past Vintages:
2016 Syrah – 93 Points – John Schreiner
2015 Syrah – 92 Points – Beppi Crosariol, The Globe and Mail
2014 Syrah – 17.5 Richard Hemming – “watch out world, this is one the best syrahs out there”. www.jancisrobinson.com
2014 Syrah – 92 Points, Anthony Gismondi, The Vancouver Sun
2013 Syrah – 91 Points, Decanter Magazine, Steven Spurrier
2013 Syrah – 93 Points, Beppi Crosariol, The Globe and Mail
Our Syrah was hand picked from our two estate syrah blocks starting on Oct. 22, 2018. J block is planted with clone 100 and M block is planted with 99. This wine was aged for 18 months in 30% new oak. Of that new oak, 80% was French and 20% was American. The remaining 70% was aged in 2nd fill French oak.
|Titratable Acidity:||6.5 g/L|
|Residual Sugar:||1.8 g/L|
It was an overall cooler vintage with a delayed start due to cool and wet weather. The vineyard caught up by mid-summer, just in time for the smoke to roll in in August and delay things with the blocked sunlight. That said, we are incredibly pleased this was the only impact of the smoke on our vineyard. We intentionally left leaves on all the vines throughout the smoke risk period in case there were soot issues, but due to the fantastic air movement on our site no soot settled on the fruit. Thanks to a lovely fall with lots of sunlight and little rain, the fruit was beautifully ripened on schedule with harvest beginning in October and completed by November 5th.