Syrah by Enira 2010

 Date of harvest:


Average yield

45 hl/ha

Grape varieties

Syrah: 100 %


First selection is performed on the vineyard and only good full mature grapes are hand-picked, then carefully selected again on sorting tables. The philosophy is to ferment only good quality of grapes. The tanks are filled by gravity without crush the grapes. Cold maceration of whole berries is performed from 5 to 8 days at 14 - 16 ?C to achieve desire color and fruit extraction. 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. The regularly pump over or pigeage are done in order to conduct slowly extraction from grapes substances and  achieve  balance in wine.The hot maceration 28- 30 ?C with marcs followed  from  8 to 10 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: 2500 bottles


The wine matures for 18 months in new French oak barrels

Nose: toasted bread, basalt, woody and spicy

Mouth: full-bodied

Tannins: strong and structured

Aftertaste: smooth and long