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Syrah, 2018

Shipped and sold by Gold Hill Winery

2018 Okanagan Valley 750 mL, 15% ALC/VOL
Critic's Rating 91 pts

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Our Syrah is clone 7 on 3309 rootstock, producing fruit with great aromatic profile and elegant tannins. It was hand-picked in October, and hand-sorted in the vineyard to remove any damaged berries or non-grape material. Viognier was picked from an adjoining block and mixed with the syrah at the crush pad, where it was destemmed, and then partially crushed. The syrah and viognier must was allowed to slowly warm up, while cold soaking, allowing wild flora to start co-fermentation on the surface of the must. At 18 C, the must was inoculated and fermented between 26 and 28 C. Daily pump-overs allowed full development of the tannins. Before the ferment finished to dry, the young wine was transferred to 60% new French oak barrels where it aged a further 18 months.

Our 2018 Syrah is vibrant and youthful, with notes of white pepper and fresh thyme. Dried Okanagan cherry and warm balsamic flavours are followed by ripe medium tannins giving a lengthy finish. Enjoy now and for the next couple of decades.

Critic's Rating

This is a typically bold Gold Hill wine, with 14.9% alcohol. It was aged 16 months in French oak barrels. There is 3% Viognier in the blend, lifting the aromas. There are aromas of dark fruits, plum and pepper. On the palate, the wine is full-bodied with deli meat flavours mingled with plum, fig, cherry and pepper.
- John Schreiner
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The 2018 vintage was featured in February 2023's Wine Club package.

Geographical Indication: BC VQA Okanagan Valley
Vineyard: Estate vineyard
Residual Sugar: 1.7 g/L
Cases Produced: 263

Appearance: Semi-opaque. Dark ruby colour.
Nose: Floral notes of violets, black cherry, blackcurrant, licorice, and black pepper.
Palate: Medium acid, medium+ tannin, medium body. Dark plum, black cherry, blackcurrant, black tea, a hint of earth, baking spice, and black pepper.
Quality: 90 points – Wine Club Canada. Outstanding. Decant well and enjoy now, or cellar through 2025.

Food Pairing: BLT burger, sticky pork spareribs, mushroom pot pie, filet mignon with black peppercorn sauce, and falafel with hummus.