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Full bodied and lush, our second vintage of this estate Syrah was cold soaked for 48 hours and fermented on the skins for 21 days before spending one full year in French oak barrels. This wine shows bold aromas of ripe blackberry and dark fruits with a subtle note of mint. On the palate, a symphony of rich black currant, dark plum, ground pepper, and cinnamon. Drink now or further age for 5-8 years. Only 200 cases produced.
Awards & Ratings
This is a very ripe, smoky and oaky style of syrah, with super-ripe black cherry-pruny-black olive fruit lathered in mocha coffee sweetness. It's full bodied, thick, sweetish and rather hot on the finish, yet loaded with balancing fruit concentration and sweetness. A bit saline on the finish. Excellent length. Best now to 2019. Last Tasted June 2016
- David Lawrason, WineAlign
- National Wine Awards of Canada 2016, Silver Medal
- National Wine Awards of Canada 2017, Gold Medal
BC Wine Awards 2015 - Bronze.
I love the smoky floral blackberry fruit on the nose of this well balanced syrah from the Black Sage vineyard. The palate is very even with the ripe fruit well balanced acidity and by some dry tannin that is most obvious on the long finish. It is a little hot from alcohol. Maybe another year of bottle age will help with integration. Best 2017 to 2022. Tasted June 2016. 89 Points
- Steve Thurlow, WineAlign
This was a featured wine in September's Wine Club package.
Geographical Indication: Okanagan Valley, BC
Vineyard: Sundial Vineyard
Cases Produced: 200
Appearance: Semi-opaque, dark ruby core, lighter rim.
Nose: Medium+ aromatic intensity. Black cherry, plum, strawberry jam, black pepper, licorice, molasses, baking spice, chocolate and wood smoke.
Palate: Full body, medium acid, medium tannin. Jammy notes of black currant and plum, black pepper, dark chocolate.
Quality: Very good quality. This is a Syrah to relish! It’s deep, complex, well balanced, and gorgeously nuanced with a lingering, smouldering finish. An outstanding expression of Okanagan Valley Syrah.
Food Pairing: Mushroom and herb risotto, braised lamb with rosemary and herbs, five-spice glazed chicken, sticky Hoisin chicken fingers, Jamaican goat curry, and porterhouse steak with potato gratin and creamed spinach.