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2016 MONSTER VINEYARDS Shiraz

MONSTER VINEYARDS Shiraz 2016

12.49* CAD

$12.49* * Suggested retail price

  • 56 case(s) available

  • Portfolio
  • Portfolio
  • Trialto
  • Product code
  • Product code
  • 964262
  • Format
  • Format
  • 12x750ml
  • Listing type
  • Listing type
  • Domestic
  • Status
  • Status
  • Available
  • Country
  • Country
  • Canada
  • Regulated designation
  • Regulated designation
  • Vintners quality alliance (VQA)
  • Region
  • Region
  • British Columbia
  • Varietal(s)
  • Varietal(s)
  • Shiraz 100 %
  • Color
  • Color
  • Red
  • Sugar
  • Sugar
  • Dry
  • Closure type
  • Closure type
  • Tap
  • About this winery

    Monster Vineyards is a boutique winery located on the Naramata Bench in the British Columbia's Okanagan Valley. The winery came to life in 2006 when the owners of Poplar Grove introduced this fun new line up of wines to the British Columbia market. Raising the bar for fruit-forward Okanagan wines, the Monster wines are fresh, fruity and ready to be set free upon release. Monster Vineyards is conveniently located at the gateway to the famous Naramata Bench wine touring route just down the road...

    See the MONSTER VINEYARDS detail page for more information on this brand

  • Tasting notes

    A spicy Monster from down under! Rich purple hues plunge into the glass. This Monster returns by popular demand with a robust nose of baking spices, black currant, and ripe blackberries. A smooth and well-balanced palate of black licorice and baked blueberry pie is gentle but certainly not wimpy to the taste buds.

  • Viticultural notes

    Spring arrived very early and warm, with bud break four weeks ahead of normal. The summer that followed turned out to be wetter and cooler than expected, which slowed fruit development and forced increased vineyard management and around the clock weather monitoring. Persistence and patience of the vineyard crew and Mother Nature resulted in yet another fantastic vintage.

  • Winemaking notes

    Made from predominantly Shiraz grapes. The berries were hand picked at 23.5 °Band sorted in the vineyard. After destemming, the berries were hand sorted again, then crushed and held cold for four days. During fermentation hand plunging the must and judicious use of pumping over ensured optimum tannin extraction.