Welcome to Kaimira Wines, Naturally Nelson™ New Zealand

2011 Syrah

Cherry, plum, peppercorn.  A rich palate of dark cocoa, tea & leather.

CERTIFIED SUSTAINABLE

Kaimira_syrah

Regular Price $39.00 Kaimira Club Price $35.10

Description

Excellent depth of colour, with vibrant magenta overlaying deep inky purple tones.

The nose has layers of berry fruit, plums and cherries with white pepper seasoning and hints of brambles typical of cool-climate Syrah. The toasty oak adds complexity to the nose and depth to the long and vibrant palate structure.

Fresh and vibrant, this would be a versatile match with most dark meat based main courses and should reward careful cellaring.

Additional information

Reviews

“A highly savoury wine, with aromas of cured meats, black olive and peppercorn dominating the nose and then coursing through onto the palate. Rooibos tea, dark cocoa and just the most subtle hints of rhubarb and leather also soak through, leaving a richly complex mouthfeel behind. Mellow and warming on the finish. Sip with: Lamb and Rosemary sausages.”
Yvonne Lorkin, Winewriter

“Cherry/berry and pepper flavour profile with some concentration and richness. It has a strong varietal identity albeit with cooler climate features including a hint of floral character and bright, fresh flavours. Appealing wine.”
91/100, Bob Campbell, Master of Wine

Winemaking notes

The grapes were sourced from two vineyards, our Winery and Livingston Road blocks. Vineyard management was carefully tailored to ensure ripe fruit and phenolics, with very low yields and good fruit exposure from early in the season.
The grapes were hand-picked, chilled and destemmed with minimal crushing and given a cold soak for 5 days prior to inoculation. They were then hand plunged during ferment and once finished, pressed off with a total skin time of 14 days, then settled and racked to barrel.
The wine was aged for 13 months in both French and American oak barriques (25% new), with full MLF occurring naturally in the spring. Prior to bottling in September 2012, the wine underwent a light egg white fining and filtration.

Wine analysis

Residual sugar <1 g/l
Titratable acidity 5.9 g/l
pH 3.55
Alcohol 13%