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2014 TINHORN CREEK Oldfield Series Syrah

TINHORN CREEK Oldfield Series Syrah 2014

  • Portfolio
  • Portfolio
  • Trialto
  • Product code
  • Product code
  • 734951
  • Format
  • Format
  • 12x750ml
  • Listing type
  • Listing type
  • Open
  • Status
  • Status
  • Available
  • Country
  • Country
  • Canada
  • Regulated designation
  • Regulated designation
  • Vintners quality alliance (VQA)
  • Region
  • Region
  • British Columbia
  • Subregion
  • Subregion
  • Okanagan Valley
  • Varietal(s)
  • Varietal(s)
  • Syrah 98 %
    Viognier 2 %
  • Color
  • Color
  • Red
  • Sugar
  • Sugar
  • Dry
  • Closure type
  • Closure type
  • Metal screw cap
  • About this winery

    Established by the Shaunessy and Oldfield families on the South Okanagan’s legendary Golden Mile Bench in 1993, Tinhorn Creek is a very special winegrowing project, comprising 150 acres of spectacular vineyards in two distinct areas, one on either side of the valley. The two vineyards have significantly different soils, exposures, and microclimates. This is a big advantage, providing the opportunity to cultivate a wide range of grape varieties in optimum conditions. From the beginning, the...

    See the TINHORN CREEK detail page for more information on this brand

  • Tasting notes

    The nose is rich with jam, dried plum, white pepper and vanilla. It opens up to reveal a meaty, soy aroma that makes you think about rare pepper steak, which would be a great pairing. The palate is ripe with blackberries, licorice and cardamom. A perfect balance of power, complexity and elegance.

  • Viticultural notes

    Hot and dry summer, typical of the South Okanagan, but with a cool October allowing for picking lateinto the growing season without high alcohol levels or dehydration of the fruit. A very high quality vintage for both Syrah and Viognier with no disease or pest pressure. There was some mild heat stress in July as the temperatures approached 40C, but irrigation investments the previous 3 years kept the vines healthy and thirst quenched when needed.

  • Winemaking notes

    Syrah grapes were destemmed and crushed before cold settling on skins for 3 days with the Viognier skins sprinkled in during this process. Fermentation began naturally after about 3 days. The wine remained for approximately 8 weeks before being pressed to barrel. A selection of French, Hungarian and American oak was used with about 30% new. It stayed on lees and topped regularly over 18 months before being bottled where it was aged for a year.

Press reviews

  • - 92 Points -

    August 2017

    The grapes for this are from 13-year-old (in 2014) vines in the Diamondback Vineyard. The two percent Viognier in the blend results from adding Viognier skins to the fermenting Syrah. Fermentation was done with wild yeast. The wine stayed on the skins for about eight weeks, maximizing the robust flavours of this Syrah, which was aged 18 months in French, American and Hungarian oak (30% new). The wine begins with powerful aromas of figs, plum, white pepper and vanilla. On the palate, there are flavours of black cherry, plum, fig jam, licorice and pepper. The finish is exceptionally long.

    See detailed press review