Syrah by Enira 2009

Date of harvest:


Average yield

450 hl/ha

Grape varieties

Syrah: 100 %


The grapes are hand-picked, then carefully selected on sorting tables. Cold maceration of whole berries is performed from 5 to 8 days at 16 ?C. Alcohol fermentation with addition of selected yeast strains is controlled at 26-28 ?C during 8-10 days, in order to reach 3-4 g/l residual sugar, followed by maceration from 5 to 8 days in concrete tanks 10 m?-thermoregulated. Malolactic fermentation continues in oak barrels, then ageing at least 18 months in oak barrels.


100% new oak

Average annual production

4 000 bottles


The wine matures for 18 months in new French oak barrels

Nose: toasted bred, basalt, woody and spicy

Mouth: full-bodied

Tannins: strong and structured

Aftertaste: smooth and long