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All the grapes for this Syrah were sourced exclusively from the Naramata Bench. It was also co-fermented with Viognier (6-7%), which accounts for its deep colour and 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 fermentation was begun. The wine was barrel aged for 10 months, in mostly French oak, with a small percentage of American oak, for added complexity.
On the nose this wine has aromas of rose petals, black pepper, and dark cherry. On the palate there are flavours stewed plums, blackberry and anise, along with spice and tobacco, balanced out with soft, silky tannins.