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2019 Swinney Syrah

2019 Swinney Syrah

Gary Walsh, www.winefront.com.au, Sep 20
All the cracked pepper and blackberry, the hint of wetsuit neoprene reduction, ground spices, char-grilled sausages on the BBQ. Medium-bodied, blueberry and blackberry, husky wheatgerm flavour and tannin, sweetness chopped back with thyme and black olive, clean acidity, boysenberry pie and a dry nutty finish of excellent length. Excellent. Savoury. Regional. Quite the looker. 94 pts

Ray Jordan, The West Australian Wine Guide 2021
Now this is something. The characteristic Swinney vineyard character seems evident from the start. The aromas of savoury plum with dried herbs and thyme provide an almost atypically Australian opening. The palate is a strong point for me. It is more in the dry, savoury mode rather oodles of sweet fruit. And above all, it is bright and fully of energy. 96 pts 

The West Australian Good Food Guide 2021
Glorious perfume combining garrigue, black pepper, sweet earth, dried cranberry and red cherry fruit scents. Potent and pretty. Supple and succulent in the palate, concentrated but with levity and freshness, amazing web of fine, lacy tannins that build and build and build. A stunning and striking wine here that bolsters the world class pedigree credentials of shiraz from Great Southern.



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SKU: 2019SWSyrah
Wine Specs
Frankland River
Harvest Date
27th March 2019
Bottling Date
March 2020
Residual Sugar
0.7 g/l
Alcohol %
Wine Profile
Tasting Notes
Dark and saturated with an inky, richly fragrant fruit profile combining Szechuan pepper, anise, blueberries and old fashioned salted liquorice. This is medium to full-bodied wine with a cool slate-like mouthfeel complimenting the deep mulberry fruits and allspice. A hint of fine cedary oak lends support to a wine of delicious length and drinkability. Plush, rich and satisfying.
New Release (September 1) - Not Yet Reviewed
Production Notes
The fruit was hand-picked from selected parcels of Syrah vines on our Frankland River vineyard, berry sorted and emptied to small wooden and stainless steel fermenters via gravity with the inclusion of a small percentage of Grenache and Mourvedre. We incorporated 18% whole bunches and wild fermentation to build structure and texture and provide the framework on which to express the opulence and spice of Syrah. The wine spent two weeks on skins prior to pressing directly to fine grained large format French oak (19% new) and was aged for 11 months before bottling. The wine was made with minimum effective Sulphites, it is unfined and minimally filtered.
Other Notes
91% Syrah, 6% Grenache, 3% Mourvedre