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Cork Wine

Bell Wine Cellars Canterbury Vineyards Syrah 2013

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Quick Overview

Our Syrah is an opulent ruby red wine loaded with spice and black licorice aromas. This deeply structured Syrah opens up to layers of red fruits and cracked white pepper. The wine finishes with a touch of smoke and sweet wood tannins. Pairs well with African curry, cauliflower soup and dry rub roasted leg of lamb. The endless finish confirms the unique qualities of the Canterbury Vineyard. This delicious wine is a nice alternative for those seeking a rich, round, well-balanced
yet softer style wine. A great companion to food, this wine will continue to mature gracefully for many years.
Canterbury Vineyards Syrah


In 1997 we produced our first Syrah from Ian and Elena Renner’s Canterbury Vineyard at the 2,000 foot elevation in the Sierra Foothills. Uniquely situated on a peninsula surrounded on three sides by the large New Mellones Dam, and with full western exposure, the vineyard enjoys a microclimate with warm sunny days, no fog, and moderated by cool afternoon breezes off the dam. Well-drained soils with a shallow layer of schist restrict root growth, resulting in vines that yield intensely flavored fruit. The 2013 growing season was the most challenging in Anthony’s 35 vintages in Napa Valley, characterized by uncharacteristically cool temperatures, uncertainty, ill-timed rain, and crop loss. A wet winter and spring continued with unusual rainfall into mid-June that delayed bloom and disrupted fruit set in parts of the region. Some vineyards saw more than 30% loss of crop. There were few days over 90 degrees during summer, and autumn started with some rare early rain storms. Overall the cooler-than-average growing season saw more than a third above normal in rainfall and ended in the latest harvest in anyone's memory. This was truly the year of the professional. Vineyard managers, cellar masters and winemakers used every tool available to them to achieve glory. At Bell, careful selection of vineyards, painstaking work during harvest and in the cellar, and of course Anthony’s decades of experience paid off, resulting in truly elegant wines. Syrah grapes were gently crushed to minimize crushing of berries and maximize fruit character. We fermented at 85 degrees-F with a Syrah yeast strain, and extracted color utilizing gentle irrigation over the skins. The wine underwent malo-lactic fermentation and was barrel aged in a combination of French and American oak barrels for 22 months. The wine was not fined and received one filtration prior to bottling. The resulting blend received three months of bottle age prior to release.
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