By combining the strong masculinity of Syrah with the more delicate femininity of Viognier, the result is a classic example of how the whole is greater than the individual parts.
Winemaking Notes: Timing pick calls require a lot of science and a bit of luck. And in 2010 we needed some good luck to get it right! We co-fermented Syrah and Viognier in a ratio of 94% to 6% in a combination of 500L puncheons (double sized oak barrels) and 5000L stainless temperature controlled tanks. The co-fermentation stabilized the abundant colour of Syrah and developed softness. Berries were left whole and tank mixing was completed by Pulsair unit, thus no pump overs. After pressing, these lots were combined and further barrel aged.
The combination of these varietals creates an elegant wine that has intense purple colour, a concentrated dried blueberry and cedar nose, with elevated mint and floral notes from the Viognier. On the palate, the wine has intense black cherry, plum, clove and tobacco with a long supple finish. Lots of aging potential as well.
Vintage Notes: The 2010 growing season was one of the coolest we’ve experienced. A late wet spring resulted in a slow start with delayed bud-break. Warm summer temperatures got things going with better than average fruit set but ripening came to a grinding halt in September with low temperatures and uncharacteristic rainfall. Cautious fruit thinning helped adjust crop load and fortunately a heat wave in October put the harvest on track. Reds were harvested a couple weeks late, but at full ripeness and physiological maturity with abundant fresh acidity.
awards & ratings
Lieutenant Governor's Award for Excellence in BC Wines 2012
GOLD Medal, Canadian Wine Awards 2012
SILVER Medal, San Francisco International Wine Awards, 2012
91 Points, Anthony Gismondi, Vancouver Sun
92 Points, Janet Dorozynski, National Post