Adelaide Hills Syrah 2016 · A Syrah instead of the traditional Shiraz to stop confusion and pay...
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www.scpannell.com.au Adelaide Hills Syrah 2016 Sourced from a vineyard in Echunga, 410 metres above sea level and just down the road from the fist vineyard planted in South Australia. Steve has worked with this vineyard now since 2010 and in 2014 won him the Jimmy Watson for the 2013 vintage. The fruit is grown on well-drained, granitic soil, Steve’s preference for Syrah. A Syrah instead of the traditional Shiraz to stop confusion and pay homage to the cool climate style made in the Northern Rhone Valley of France, where it is thought to have originated. This vintage is naturally riper and as with all 2016’s, more tannic. THE VINTAGE The 2016 vintage was a vintage of two distinct halves. Winter & Spring were exceptionally dry & warm, with irrigation beginning earlier than Steve can ever recall. To answer his concerns, a number of rainstorms quickly changed everything, making 2016 one of the wettest and mildest ripening periods. These cool, wet conditions saved our vines. All of the red wines from 2016 are tannic and not dissimilar to 1996 and 2006 where the heat toughened up the skins, this should make the wines long lived. WINEMAKING FOR THE SENSES CELLARING If cellared properly, will go the distance for the next fifteen years, however, without question, it is ready to drink throughout the next few years while it is youthful and fragrant. After working with this vineyard now for 9 years this wine looks its best after 7 to 8 years cellaring. SERVING Steak Frittes with Paris d’Hotel butter and Green beans. Variety 100 % Syrah (Shiraz) Varietal Origin Northern Rhone Vineyard Echunga, Adelaide Hills Process Hand-harvested and vinified in small open-top fermenters with 30% whole bunches. A total of 17 days on skins before being sent to predominately old, large, French-oak vats for 10 months. Alcohol 14% Ph 3.78 TA 5.74 Flavour Profile Highly perfumed, vibrant and complex with prominent black- forest fruits, tapenade, all spice, terracotta, dark cocoa powder and tamarind. Structure & Texture The palate of this wine is the most interesting element. The flavours lead you to think that it is quite light, but as you taste the wine, the power and intensity unfurls to reveal a density that carries the palate further.
Transcript of Adelaide Hills Syrah 2016 · A Syrah instead of the traditional Shiraz to stop confusion and pay...
www.scpannell.com.au
Adelaide Hills Syrah 2016 Sourced from a vineyard in Echunga, 410 metres above sea level and just down the road from the fist vineyard planted in South Australia. Steve has worked with this vineyard now since 2010 and in 2014 won him the Jimmy Watson for the 2013 vintage. The fruit is grown on well-drained, granitic soil, Steve’s preference for Syrah. A Syrah instead of the traditional Shiraz to stop confusion and pay homage to the cool climate style made in the Northern Rhone Valley of France, where it is thought to have originated. This vintage is naturally riper and as with all 2016’s, more tannic.
THE VINTAGE
The 2016 vintage was a vintage of two distinct halves. Winter & Spring were exceptionally dry & warm, with irrigation beginning earlier than Steve can ever recall. To answer his concerns, a number of rainstorms quickly changed everything, making 2016 one of the wettest and mildest ripening periods. These cool, wet conditions saved our vines. All of the red wines from 2016 are tannic and not dissimilar to 1996 and 2006 where the heat toughened up the skins, this should make the wines long lived.
WINEMAKING
FOR THE SENSES
CELLARING
If cellared properly, will go the distance for the next fifteen years, however, without question, it is ready to drink throughout the next few years while it is youthful and fragrant. After working with this vineyard now for 9 years this wine looks its best after 7 to 8 years cellaring.
SERVING
Steak Frittes with Paris d’Hotel butter and Green beans.
Variety 100 % Syrah (Shiraz)
Varietal Origin Northern Rhone
Vineyard Echunga, Adelaide Hills
Process Hand-harvested and vinified in small open-top fermenters with 30% whole bunches. A total of 17 days on skins before being sent to predominately old, large, French-oak vats for 10 months.
Alcohol 14%
Ph 3.78
TA 5.74
Flavour Profile Highly perfumed, vibrant and complex with prominent black-forest fruits, tapenade, all spice, terracotta, dark cocoa powder and tamarind.
Structure & Texture The palate of this wine is the most interesting element. The flavours lead you to think that it is quite light, but as you taste the wine, the power and intensity unfurls to reveal a density that carries the palate further.
www.scpannell.com.au
