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2009 Triomphe Syrah VQA
$21.95 / 750ml (Ontario Price Shown)
Wine Lovers' Notes:
In the Glass
Prominent and typical nose of both white and black pepper, hint of grapefruit zest with supporting layers of black cherry and black plum. Palate is mid-weight showing soft tannins and fruit, along with subtle oak spice and a finish mirroring the nose and palate.
In Print
Bronze Medal - 2011 Canadian Wine Awards
"This is a pale, lighter Syrah from a global Syrah perspective; but a fairly concentrated and typical example from Niagara. It has a lifted, very peppery, spicy, hummus/tobacco nose with some dried goji berry fruit. It's light to mid-weight, fairly tart and zesty (it was a high acid vintage) but the flavour concentration is very good, with some cranberry and black pepper and some oxidation on the finish. Best 2012 to 2014".
- David Lawrason, WineAlign.com
"Intriguing, resinous, very savoury, shoe polish, bitter chocolate shavings, incense, dried herbs and other interesting flavours make this an intellectual wine to taste. The palate is refreshingly lean, light, with low tannins and bright acid, though modest structure all around. Ready for current enjoyment or short term hold".
- John Szabo, WineAlign.com
"The 2009 Syrah offers complex notes of blackberry, licorice, lilac and black pepper. The palate is dry, medium bodied with spicy fruit, bright acidity, velvety tannins, a round texture and medium-long, fruit-filled smoky finish. Sing this wines' praises over a barbecued steak or gourmet sausages".
- Vintages Panel
In your Life
When you need to spice things up! Enjoy with tapas or charcuterie. Also mains of grilled or BBQ chicken or lamb.
Community Cookbook:
Submit your own recipes here!
Winemaker's Notes:
In the Vineyard
| Varietal: |
99% Syrah, 1% Cabernet Sauvignon |
| Appellation: |
VQA Niagara Peninsula |
| Vineyard: |
Wiens Vineyard |
| Harvested: |
October 22, 2009 |
| Brix at harvest: |
19.4° |
In the Winery
| Alcohol: |
12% |
| Titratable Acidity: |
6.23 g/l |
| ph: |
3.62 |
| Residual Sugar: |
1.5 g/l |
| Bottled: |
January 19, 2011 |
| Closure: |
Stelvin |
| Cases Produced: |
280 |
| Release Date: |
May 4, 2011 |
In the Cellar
Grapes were hand harvested and cluster sorted followed by destemming and crushing to stainless steel fermentation. Cap management involved delestage three times per day with a total maceration time of 3 weeks before gentle pressing, settling and barrel aging for 11 months prior to blending and bottling. Wine was unfined.
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