Syrah 2020, Ferox by Fabian Reis

Description from the Producer

VQA Niagara Lakeshore

Tasting Notes: The first varietal iteration of Syrah in Ferox’s portfolio draws inspiration from the Northern Rhône, specifically regions like Saint Joseph (south of Sarras) and Crozes-Hermitage. The primary aromatics of this wine is rooted in black pepper, cinnamon, dried herbs (thyme), fresh blackberry, and dried strawberry. Subtle notes of clove, charred wood and coffee become apparent when aerated, owing to the duration of time this wine spent in used 500L puncheons. The palate mirrors the nose, with focus on ripened red fruit (raspberry and strawberry), black currant, blackberry and black pepper. Time on fine lees, as well as 100% malolactic conversion gives a mid-palate of toasted bread and rounds the acid structure well. The finish is lengthy, with a highlight of vanilla, coffee and dried fruit – vibrant acid lifts the back-palate and integrates flawlessly with fine-toothed tannin.

Food Pairings: When pairing, look to foods high in salt and acid to highlight the fruitier notes of the variety, but adventurous foodies may look to fatty / oily or chilli-dominant foods, to increase perceived alcohol and spice notes. Dishes like coconut chicken with pickled pepper collards, Chipotle Carnitas or spiced duck breasts with mandarin oranges and dates will highlight the fruit in this wine, while also downplaying tannin and acid. Alternatively, Bucatini Arrabbiata with Calabrian chili peppers or braised pork shoulder with Hatch chiles will make this wine even bolder, heightening tannin, acid and alcohol, and reducing primary fruit and sweetness. Aim to serve this wine between 13-16°C.

Winemaking Notes:This Syrah was picked on October 16^th, 2020 by hand, with cluster and berry sorting happening in the vineyard. Fermentation lasted 3 weeks, with temperatures no greater than 30◦C, and then underwent 100% malo-lactic conversion, before being separated into free run and press. Both components aged in 500L used French oak puncheons for 2 years, being bâtonnaged once per month. Final steps included élevage, assemblage, and bottling, unfiltered.

Residual Sugar: 1 g/L