Township 7 Vineyards & Winery Syrah 2008

Okanagan Valley, BC
25-29 +37523 available at winery, select private liquor stores & VQA stores
www.township7.com

Syrah has really finding a home for itself in the Okanagan Valley, and especially in the sun soaked south. Now the 4th ranked red in acreage planted in BC (behind Merlot, Pinot Noir and Cabernet Sauvignon), vintners are learning how to weave the grape’s peppery, dark spice with the deep, sandy and volcanic soils of the area to produce outstanding results. I think the potential for this grape is very high in the area, and the Township 7 Syrah is an excellent example of what Syrah can achieve in skilled hands (like T7’s winemaker, Bradley Cooper).

2011 marks Township 7’s tenth year open for business, and the winery owns vineyards and wineries in both Langley and the Naramata Bench. In addition, they also source grapes from Oliver/Osoyoos, which is where this wine originates. A mix of 98% Syrah and 2% Viognier (a la Northern Rhone), this allures at first sniff – black cherry, cured meats, cracked pepper and clove. Those are carried through to the medium-full bodied palate, along with bright raspberry, dusty cocoa, earth and wild herbs. Tannins are polished soft, and the whole is structured and elegant. Classic Syrah, classic Osoyoos. No surprise to me that this was a gold medal winner at last year’s Northwest Wine Summit. The 2007 Syrah is drinking well now, but will continue to develop over the next 3-5 years. Don’t delay in seeking it out, as there were only 425 cases produced. Pair with herb and pepper crusted spring lamb.

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Township 7 Vineyards & Winery Syrah 2007

A mix of 98% Syrah and 2% Viognier (a la Northern Rhone), this allures at first sniff – black cherry, cured meats, cracked pepper and clove. Those are carried through to the medium-full bodied palate, along with bright raspberry, dusty cocoa, earth and wild herbs. Tannins are polished soft, and the whole is structured and elegant. Classic Syrah, classic Osoyoos. Pair with pepper and herb crusted spring lamb.

Written By:

Treve Ring is a wine writer, editor, judge, consultant and certified sommelier, and has been with EAT Magazine for over a decade.\r\n\r\nIn addition to her work with EAT, she is a Wine Critic and National Judge for ...

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