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Syrah 2016

Syrah 2016
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Wine Profile

Syrah has become a powerful varietal for BC winegrowers, both in terms of its success in growing well in the south Okanagan, and for what it has been delivering in the glass. 100% estate grown on our Perfect Hedge vineyard in Osoyoos, the style is inspired by Cote Rotie in Northern Rhone, blending 95% Syrah with 5% Viognier. This classic technique gives the nose a floral lift and softens the pepper note ever so slightly.

This wine lures you in with its dusky purple core. It awakens the senses with notes of violet, blackberry and delicious Hungarian salami.  On the palate it is plush and silky with a warming sensation of pink peppercorn. This wine can easily be tucked away in the cellar for 5-7 years.

INSIDER TIP - 22% of this wine is not just aged, but also fermented in French oak puncheons, which imparts silky tannins and a lush roundness to the Syrah.

Winemaking Notes

The Syrah was fermented in two separate lots: 1 lot co-fermented with Viognier in stainless steel fermenters and another lot was fermented in 500 L open-top French oak puncheons. All the fermentation happened as whole berries.  After pressing, the wine was barrel aged for 16 months in 36% new French oak. 

Vintage Notes

The 2016 vintage started out with the earliest bud break on record in the Okanagan.  The early spring had significant heat units which caused the vineyards to surge in growth.  A more moderate summer helped to gain back some balance in the vines.  Ripening was early but gradual as fall rains slowed down the pace at harvest.  An early frost on October 11th created havoc for some other vineyards, but all our sloped sites were able to continue ripening till the end of October. Overall an exceptional harvest with a very long growing season meaning  more  time on the vines for the grapes to develop complex flavours.

Vineyard

The Perfect Hedge Vineyard on East Bench, Osoyoos, Okanagan Valley.

Wine Specs
Vintage
2016
Varietal
Syrah
Appellation
Okanagan Valley
Harvest Date
October 11, 2016
Acid
5.3 g/L
pH
3.86
Residual Sugar
0 g/L
Alcohol %
14.9
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