Syrah for this wine was hand pruned and hand-picked from our Taung Chay and Myay Phyu vineyards in the Shan Hills, above Inle Lake. The grapes are destemmed and the maceration is controlled at 24°C. When the color is deep enough and the tannins well balanced, the maceration is ended. The free-run juice is separated and the pomace is pressed. Both alcoholic and malo-lactic fermentation in stainless steel tanks. The wine is then transferred into Hungarian oak barrels for maturation.
The wine displays a vibrant color in the glass and offers up a complex bouquet of plums, forest berries, violets, olive tapenade, coffee grinds, and spicy oak. On the palate there is rich, concentrated fruit flavours of plum and raspberry with notes of earthy roasted nuts, herbs, and black olive.
Pair with beef steak and most red meat dishes or carefully cellar for 5 to 8 years.
|Southern Shan State
|Myay Phyu: 88%, Taung Chay: 12%
|100 % Hand Picked
|12 months in Hungarian Oak Barrels