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2012 Small Lot Block 12-140 Syrah
2012 Small Lot Block 12-140 Syrah

2012 Small Lot Block 12-140 Syrah

Regular price $59.50

“Only five rows are used make this wine. Little to no tonnage of in the past two vintages makes this 2012 Syrah, ‘simply precious'".

2012 Vintage Notes

A very mild spring brought bud burst 2 weeks earlier than normal. One late spring frost threatened early budding varieties, but overall, very little damage occurred. Summer heat waves brought drought-like conditions, which made for a stressful growing season, producing smaller berries and in turn, lower yields. With a history of surviving in dessert-like conditions and a stroke of good luck, the vines persevered and achieved optimal fruit ripeness. Although yields were down, this meant highly concentrated flavours in both reds and whites. Our whites are crisp with fresh mineral character. Our reds have proven to be big and rich in colour and flavour. It was more of a ‘warm-climate’ vintage that produced blockbuster wines.


Tasting Notes:

Colour is ruby to garnet. Intense aromas of spicy red fruit, white pepper and tobacco leaf. Hints of sweet baked goods, wildflower and rich barrel notes. The wine is medium to full-bodied; Ripe tannins and a plush mouth-feel together with fresh acidity, really bring the palate to life. Notes of preserved cherries, strawberries, pepper and tobacco come through on the palate. Well integrated oak adds a subtle spice character. Medium-long finish.Winemaking Notes:

Winemaking notes:

Grapes were hand harvested and de-stemmed into small ferment vessels. A 5 day cold soak was followed with selective yeast inoculation. Ferments were hand-plunged 2-3 times daily to extract colour and flavour and to ensure healthy yeast cultures. After cap fall, wine was drained and skins were pressed off. Wine was settled and racked to barrel to undergo malo-lactic fermentation and 18 months of ageing.

Food Pairing:

Pair with smoked beef short ribs, grilled chipotle sirloin or steak pie.

Technical Notes:

Brix at harvest: 22
pH: 3.48
Total Acidity: 6g/L
Sugar rating: Dry
Cellaring: 5-10 years