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IN THE GLASS: blackberry, black cherry, violet, cacao, leather, earthy; medium-plus body with soft, silky tannins.
All the grapes for this Syrah were sourced exclusively from the Paisley Vineyard on the Upper Naramata Bench. This vineyard is west-facing and very steep, providing excellent ripening. The Syrah is co-fermented with Viognier (4%), which accounts for its deep colour and the floral hints on the nose. This wine was fermented in small lots, of approximately 1 ton each and was cold soaked for 5 days, before natural fermentation began. Once fermentation was complete, the free run juice was drained off and the remaining skins were gently pressed. The wine was barrel aged for 12 months, in French oak – 50% new, with a one barrel of American oak, for added complexity.