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Obsidian Newsletter


Obsidian Syrah 2009

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Price:
$53.70
Shipping:
Calculated at checkout
Quantity:
Minimum Order:
Total of 6 bottles of any Obsidian wines

Tasting Notes

download.gifDeepest purple to the rim. The nose displays lifted florals, cassis, plum and spice. The palate is rich and concentrated with warm ripe tannins and a long lingering finish. (Winemaker's Notes)

Syrah 97.5%, Viognier 2.5%

Accolades

★ ★ ★ ★ ★ (5 Stars)

“The 2009 vintage is a beauty. Co-fermented with Viognier (2.5%), it was matured for 10 months in French oak barriques (40% new). Floral, rich and supple, it is very elegant, with deep plum, spice and nut flavours, gentle tannins and a finely poised, silky-smooth finish. It's already delicious, but has obvious cellaring potential.”

Michael Cooper
Michael Cooper’s, Michael Cooper's Buyers Guide to NZ Wines 2012


“This is a meat lover’s syrah – once you get past the seductive aromatics, your taste buds are given a workout with a plateful of savoury, smoky, meaty flavours. The texture is delightfully fleshy and the finish is long. A complete syrah experience.”

Cuisine Magazine, Issue 147, July 2011

Read more Accolades >>

Production

Season:
An even and abundant fruit set and warm start to summer was followed by a brief unsettled period in February. Late summer and autumn were dry and balmy with cold nights, allowing good ripening for both red and white grape varieties.
Harvest:
Hand harvested April 2009
Analysis:
Total Acidity 6.5 g/L, Alcohol 14.32%, pH 3.74
Oak:
40% new French oak, 60% seasoned French oak
Bottling:
February 2010,120 Dozen
Vinification:
The grapes were destemmed and partially crushed. Fermentation took place with commercial yeast strains in open top fermenters, with twice daily hand plunging. After a period of post fermentation maceration the wine was pressed and transferred to oak

Cellaring Guide

Some guidance as to the “anticipated maturity” of our wines.
Read more >>


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