Syrah Viognier 2014
Wine Club March Pre-Release only
October 14 - November 6, 2014
The Syrah 2014 will develop for well over a decade. Ready to drink upon release. Drink 2017 – 2028.
Deep garnet. Aromas of star anise, garrigue, and cured meat. Flavors of black current and red plums with a hint of black pepper. Soft, round tannins and balanced acidity provide an enjoyable finish. Pairs well with roasted portobello mushrooms or robust red meat dishes.
2014 was a stellar year for grape growth in the Okanagan Valley. Due to the warm winter and early spring temperature, we welcomed a very early budburst that was recorded three weeks ahead of the normal average. In May, we saw rapid growth in the vineyards that did not let up until early August. This ample growing season gave the vineyard crew plenty of time to keep the vines trimmed and thinned to let enough sun and air reach the ripening clusters. Within a three-week time frame, all of the estate vines showed great fruit-set and veraison. This short veraison window ensured even ripening of the fruit-set which resulted in the fruit reaching perfect balance in sugar, acid and phenolic composition leading to spectacular flavours. Once fruit selection finished and the vineyard nets were put up, the Poplar Grove crew waited three weeks before ramping up for harvest. In summary, 2014 was warm, lengthy and balanced with a mighty fine finish at the end.
The grapes for this blend are harvested from our Osoyoos vineyards. Our Syrah was hand-picked at optimal ripeness and cofermented with the Viognier skins to follow the traditional Rhone method. The Viognier skins were utilized to improve palate weight, balance, and aromatics. The blend was fermented at cooler temperatures than other reds to retain aromatics. The blended wine was then racked to French Oak barrels for 8 months before bottle aging for 36 months.