If you are as fond of Syrah in its various guises, as I am, whether blended with a touch of Viognier as they often are, or used in a blend to provide some spicy redness, this is one which you will enjoy. Made by James McKenzie on his Nabygelegen Estate in Wellington, Snow Mountain Syrah 2014 comes from vineyards in the Coastal Region Wine Appellation. Offering 7 tons per hectare which allows for depth of flavour, the wine has a low residual sugar of 2.8 grams per litre which places it bang in the middle of the dry range, which is 5 grams per litre.
Harvested late in the ideal ripeness window, brought to the cellar where the bunches are destalked and the crushed grapes were allowed 8 days of cold soaking. This was followed by cool fermentation with regular pump overs. Once pressed the wine underwent malolactic fermentation and then spent 14 months in new and previously filled French oak barrels.
From a Burgundy shaped bottle under natural cork closure. The label is an elegant etching in blue of the Nabygelegen Cellar with Wellington’s snow topped Sneeuberg. In the glass, it is a deep plum which pale out to ruby at the edges. Whiffs of blackberries, blood plums, Morello cherries and the other classical expectation – fresh grind of white pepper.
Shiraz is a red meat wine. A game fish wine. A Guinea Fowl and Venison wine. We drank it with the Cheese Baker Raclette – Melty Swiss cheese, baked with potato – CLICK HERE.
Do chill it before service, it will add to the enjoyment.
Read more about Snow Mountain Wines – CLICK HERE