2013 Black Sage Vineyard Shiraz
On the nose you will find dark fruit with hints of white pepper, vanilla and spice. On the palate the dark fruit has a jammy note with hints of floral tones and spice from oak. Chewy tannins coat the mouth and the complex finish has you coming back for more.
The spring and summer of 2013 saw warm to hot weather throughout the seasons, along with normal rain levels for this time of year in the Okanagan. The beginning of harvest started a bit earlier than usual and in the early fall we did see a little more rain than average. It was shaping up that both whites and reds would be ready for harvest at the same time, but Mother Nature came through for us and cooler weather helped to separate the harvest and allow tannin and flavour development in the bold reds of Black Sage Vineyard™.
This Shiraz was fermented in open top fermenters, where the cap was mananged through hand punchdowns, for 10 - 12 days at around 30C. The wine was pressed off the skins and went through malolactic fermentation and was then aged in a combination of American and French barrels(20% new) for 12 months.
Food Pairing Notes
This full bodied wine stands up to big bold flavours, such as prime rib, peppercorn steak, wood-fired pizza and hearty lamb stew.