2011 Kaimira Estate Syrah

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%

Tasting notes

The colour has vibrant magenta and deep inky purple tones. The nose has layers of ripe berry fruits, plums and cherries with a hint of dusty white pepper eluding to the wine’s cool-climate origin. The rich oak adds complexity to the nose and depth to the vibrant palate structure. This wine should be a versatile match with most dark meat-based main courses such as venison, and will reward careful cellaring.


“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


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