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Grape Varieties: Syrah
Robert Parker 94 points
Vinous 97 points
James Suckling 95 points
History: The first Isole e Olena Syrah vines were grafted onto old Canaiolo vines in 1984. The Syrah itself came from the Rhône Valley. Paolo De Marchi’s original intention was to use Syrah in his Chianti Classico blend, together with Sangiovese and Canaiolo. 1984 Chianti Classico DOCG regulations permitted the addition of 10% nontraditional grape varieties and as a result, many producers used Cabernet Sauvignon or Merlot in the blend. De Marchi was more interested in Syrah and was so encouraged by the results that in 1987, he planted a new, two-hectare vineyard with Syrah clones from France, with increased density of planting. The Syrah was subsequently released as a varietal wine.
Vinification: The Isole e Olena estate now has three hectares of Syrah plantings. The grapes are 100% destemmed and fermented in temperature-controlled stainless steel tanks, with a ten-day maceration on the skins. Delestage and pumping over take place once a day. The wine spends one year in barrel, of which 25% is new French and American oak. It is then bottled and aged for a minimum of 3 years before release.
Tasting Notes:Great Syrah with extraordinary complex aromas like cassis, praline, exotic spices, black tea and clove.On the palate very dense, cleanly structured, delicious after ripe black fruits and with earthy notes.Velvety tannins and a long harmonious impression form the impressive finale.
Food Pairing: The wine is perfectly suitable for red meat, venison, goose, duck lean.
For orders below €100,00 delivery charge €10,00 within city limits
A noble black grape variety grown particularly in the Northern Rhône where it produces the great red wines of Hermitage, Cote Rôtie and Cornas, and in Australia where it produces wines of startling depth and intensity. Reasonably low yields are a crucial factor for quality as is picking at optimum ripeness. Its heartland, Hermitage and Côte Rôtie, consists of 270 hectares of steeply vineyards producing wines that brim with pepper, spices, tar and black treacle when young. After 5-10 years they become smooth and velvety with pronounced fruit characteristics of damsons, raspberries, blackcurrants and loganberries.
It is now grown extensively in the Southern Rhône where it is blended with Grenache and Mourvèdre to produce the great red wines of Châteauneuf du Pape and Gigondas amongst others. Its spiritual home in Australia is the Barossa Valley, where there are plantings dating as far back as 1860. Australian Shiraz tends to be sweeter than its Northern Rhône counterpart and the best examples are redolent of new leather, dark chocolate, liquorice, and prunes and display a blackcurrant lusciousness.
