BC VQA

IN THE GLASS: cherry, plum, sage, tobacco, black pepper; medium-plus body with soft, silky tannins.

FOOD PAIRING: venison stew; leg of lamb with rosemary

VINEYARD NOTES:All the grapes for this Syrah were sourced exclusively from the Paisley Vineyard on the Upper Naramata Bench. This vineyard is west-facing and very steep, providing excellent ripening.

WINEMAKER NOTES: The Syrah is co-fermented with Viognier (5%), which accounts for its deep colour and the floral hints on the nose. This wine was fermented in small lots, of approximately 1 ton each, and was cold-soaked for 5 days, before natural fermentation began. Once fermentation was complete, the free-run juice was drained off and the remaining skins were gently pressed. The wine was barrel-aged for 12 months, in French oak 50% new, with one barrel of American oak, for added complexity.

Residual Sugar: 2.23 g/L