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On the nose this wine has aromas of violets, white pepper, dark cherry and plum. The palate has flavours of blackberry, prune and mocha, balanced out with soft, silky tannins.
All the grapes for this Syrah were sourced exclusively from the Naramata Bench. It was also co-fermented with Viognier, 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.
Technical Notes:Harvest Date: Oct 29, 2014
Production: 288 cases
Awards & Ratings
- National Wine Awards of Canada 2016, Silver Medal
Appearance: Bright, semi-opaque, deep ruby core, pinking rim.
Nose: Medium-plus intensity, aromas of black cherry, plum, pepper and a hint of violet.
Palate: Medium-plus bodied, dark fruit on the palate with black cherry, blackberry, and plum, a nice sprinkling of pepper, and a tiny floral lift on the finish.
Quality: Very good quality. Well balanced, all the best elements of an Okanagan Valley Syrah.
Food Pairing: Peppercorn crusted steak, slow-roasted beef stew, lamb ragout, wood-oven fired pizza, and homemade chili.