Oldfield Series Syrah 2013
92 points - Rick Vansickle, Aug 2016
"Generously fruited in a sun-drenched, New World style. Full-bodied and luscious, it’s dense with plum, prune and blackberry-jam flavours along with dark chocolate, vanilla, cedar and a lively dusting of spice" - 90 points, Beppi Crosariol, The Globe & Mail, September 2016.
"Tinhorn Creek's Syrah is consistently on-point. This vintage it rolls out seductive aromas of bumbleberry compote (a summer's bounty of blackberry, strawberry, blueberry and rhubarb), spice leather, wild herbs and finely ground white pepper. Fresh high-toned berry flavours mimic the nose; it is supple with impressive structure and culminates in a coffee, peppery and earthy finish. A New World meets Old World style" - Daenna Van Mulligen, WineDiva.ca, November 2016.
Cellaring potential: 5 - 10 years
A deep, intense red colour with a surprisingly youthful appearance after three years of aging. The wine’s aroma opens with mixture of deep fruitiness of fresh berries and an underlying spicy note that includes cloves, vanilla and white pepper, all of which adds to its complexity. The palate is well structured with mouth-filling supple tannins and flavours of licorice and ripe blackberries and points to a great potential for ageing well into the future.
Another beautiful, warm, dry summer, along with a cool autumn, means another great growing season for Syrah. There was almost zero disease or pest pressure on the vineyard this year, and the grapes were allowed to hang until optimal ripeness was achieved towards early October. The vineyard required some shoot thinning in the spring to control the yield and then we opened up the canopy early with leaf pulling on the eastern facing (morning sun) side of the blocks. Some minor green harvesting was completed at the start of veraison to ensure even ripening at picking time.
The grapes are destemmed and crushed before cold settling on skins for 3 days. The wine is inoculated and slowly allowed to warm naturally and then temperature is maintained with a combination of punch downs and pump-overs to optimize colour extraction without forcing out too much tannin. The wines are then pressed to older barrels prior to completing primary fermentation to mitigate tannin extraction in alcohol phase. The wines are kept on lees and topped regularly over 18 months before being bottled. The wine is then aged in bottle for a year to allow proper bottle conditioning to occur and bring out the true complexities of this great variety.
Cases made: 762