The wine opens with luscious blueberry which plays off the clove and black pepper spice on the palate. Texture is super lush but with an herbal earthiness, perhaps from the old growth sage that borders the vineyard and soft floral edge from the Viognier co-ferment.
The Syrah was fermented in three separate lots: 1 lot co-fermented with Viognier in stainless steel fermenters, another was fermented in 500 L open top French oak puncheons, and the last lot was fermented in a larger French oak tank called The Ferminator. In this tank, 80% was left as whole berry and 20% whole cluster. After pressing, the wine was barrel aged for 14 months in 45% new French oak.
Simply put, the 2014 growing year was HOT. For grape growing, that translates to a quality vintage year. Even with the typical June rains, the season was above average for temperatures and the early spring really created a long growing season. While we anticipated an early harvest, we did get a nice pause with warm days and cool nights typical of the Okanagan Valley. This allowed flavours to develop and catch up with the sugar development and still retain fresh acidity for balanced whites. Definitely a stunning vintage.
91 points, Beppi Crosariol, Globe & Mail - "Full-bodied and succulent, with blueberry and blackberry fruit infused with coffee, smoke, chocolate, pepper and licorice. A great match for lamb."