Deep garnet in color with a purple hue on the nose, notes of blackberry, smoked bacon and spice dominate. In the mouth, the wine is lively and fresh, with firm, savory tannins leading to a long, clean finish.
Out of stock
91 pts Vinous
From Casablanca, this Syrah presents stirringly bold and complex colors and aromas: wood, smoke, thyme and raspberry. Dry with gentle but discernible tannins where the aging stage enhances the body, this wine flows juicily over the tongue with a pleasant texture at the end.
91 pts Wine Enthusiast
Dark, minty aromas of mentholated blackberry and a pitch-black color announce this lush and layered Syrah. Dark, gamy berry flavors include graphite and chocolaty oak notes, while coffee takes over on a ripe, full-weight finish. This is massive in style. Drink through 2024.
88 Points Wine Advocate
The smoky and oily 2017 Syrah Gran Reserva reveals pungent aromas and some rusticity, with ripe black fruit and generous oak. It has lots of oak flavors and a roasted finish. 42,000 bottles.
On arrival at the winery all grapes were first subjected to a whole cluster selection. This was followed bydestemming (without crushing) and then an individual berry selection before being gravity fed to small open-top tanks. A 3 day cold soak (at 8oC/ 46oF) ensued after which time the must was warmed and inoculated with selected yeasts and fermented during two weeks with temperatures peaking at 32oC/90oF. During fermentation the vats were hand-plunged twice daily in order to extract the ideal amount of tannin and color. Following the completion of fermentation the must was subjected to an additional 5 days of post fermentation maceration (to give a total of three weeks skin contact). The newly fermented wine was then drained and the pomace pressed using a traditional basket press. Aging occurred in second (50%) and third use (50%), high toast French oak barrels for 11 months during which time it was racked twice: first in the spring following harvest (upon the completion of malolactic fermentation) and then once again in autumn of 2017. The wine was left in a stainless steel tank, where it was aged for an additional 9 months and clarified using natural egg whites.