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VINTAGE
2001 started with a mild and
short winter, resulting in
no vine damage. Spring, although
a little cooler than average,
led to a complete flowering.
The absence of rain made for
a beautiful fruit set. Summer
temperatures were average
and rainfall was below average,
resulting in very even and
predictable ripening. September
was warmer than average. This
short blast of heat made for
great structure, complex flavors
and ripeness.
WINEMAKING
After picking, the Estate
Grown Syrah was gently crushed
into stainless steel fermenters.
The skins and juice were allowed
to “cold soak”
for a number of days prior
to the addition of cultured
yeast. This process creates
darker colors and enhances
the ripeness of flavors. After
fermentation was completed,
the finished wine was drawn
off and the skins were pressed.
100% of the vintage was aged
in small oak barrels, the
majority being from French
forests, for 17 months. Gentle
racking of the barrels allowed
for the removal of solids
without filtration. After
fermentation a small amount
of Gordon Brothers Estate
Merlot was blended into the
2001 Syrah to enhance fruitiness
and balance the wine.
WINEMAKER
COMMENTS
Deep purple, the 2001 Syrah
shows sweet aromas of plum
and candied fruit. Peppery
flavors of berry spice and
leather spread over jammy
fruit. White pepper, cedar
and smoky fig explode on the
finish. Match with peppercorn
steak, barbeque ribs or even
(believe it or not) Lobster.
HOME
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WINES
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Tasters Guild 17th Annual
International Wine Competition
– Silver Medal
New World International Wine Competition
– Silver Medal
WineFest 2005 at HiltonHead Island, South Carolina
– Silver Medal
Wine Spectator
- 91
“…this
is a big step up. Bright
and juicy, it has a refinement
to the cinnamon and clove-scented
cherry, blueberry and
pepper flavors that lets
them linger enticingly
on the beautifully framed
finish.”
Sunset
Magazine,
July 2004
“Enticing
aromas of cocoa, blackberries,
and licorice; saturated
flavors of dark chocolate,
coffee and vanilla.”
Toronto Sun
“A smart, jumpin' syrah with lovely wild animal aromas on a frame of blueberries and thick spices. It's not overbearing but laced with blackcurrants, minty spice, espresso and other wild, exotic flavours. A real treat.”
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