Bohemian Syrah

Bohemian Syrah 2006

Our Bohemian Syrah has consistently every year been in the top 20 of the Shiraz association tasting and sells like hot cakes. We make it in a very European style with black fruit, cigar box and smoky undertones, a great food wine. Consumers are also very positive to the unique label design and copy on the back label.

Chemical Analysis

pH 3.55
Total Acidity 5.90 g/l
Volatile Acidity 0.42 g/l
Alcohol 14.2%
Residual Sugar 2.30 g/l
Free Sulphur 35 ppm
Total Sulphur 97 ppm


Silver Michelangelo International Wine Awards

Tasting Notes

A rich nose expressing true Syrah character. Intense cloves, violets and black cherries continuous into tanned leather, cedar wood and vanilla. This nose expands on the palate into ripe plums and cinnamon, with intense but fresh fine grained tannins. A peppery structure with a toasted nuttiness and earthy undertones, which is softened by sweet caramel and beeswax undertones.

The Vintage

The 2006 vintage was a temperate, but dry vintage, which resulted in slow ripening and high flavour concentration. A day of showers in late January perked-up some of the dry land vineyards, but did lead to increased risk of botrytis on Chardonnay and Chenin Blanc. All in all it was a supreme red vintage.


All grapes are harvested by hand into shallow bins, which are then chilled BEFORE they are crushed. By chilling the grapes before they
are crushed, we lower the energy available for chemical oxidation and phenolic extraction. Oxidative and contaminatory micro-organisms are also inhibited BEFORE the juice is exposed to their harmful effects.

The grape are cold soaked for 48hours using pectolytic enzymes to promote flavour and colour extraction. After cold soaking the must is inoculated with commercial yeast strains. Fermenting grapes are kept at a temperature less than 30°C to temper harsh tannin extraction and prolong fermentation. The wine spends no less than 14 days on the skin.

Malolactic fermentation is begun in stainless steel tanks for better settling and completed in small oak barrels to soften the wine. Oak selection includes first second and third fill barrel compromised almost exclusively of French oak Some American and Hungarian Oak also used).

All reds spend at least 18 months in barrel and are removed when the wine maker feels that they have achieved the correct balance. Thereafter they are bottled and bottled matured for at least 6 months until market ready.

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