2013 Equinoxe Syrah
Équinoxe: equal day, equal night. Equal heat of the day, equal cold of the night. Equal new world, equal old world.
The 2013 Equinoxe Syrah is comprised of fruit grown in various sub appellations in the South Okanagan Valley: The golden mile, Black sage bench and Osoyoos lake district. A traditionally made Syrah in the sense that the sum is considered greater than the parts (lieux-dits trumping single cru ala Chez Jamet, JL Chave, Clape). The resulting effort is a very complex wine with medium+ garnet colour that perfectly and effortlessly combines elements of both old world and new world styles. This monumental wine is at the same time feminine and masculine. It has grace and power, spice and florals, game and savoury notes. Yin and yang come together to showcase a perfectly balanced Syrah.
Centuries ago the black pepper spice trade launched voyages, wars and epic tales. Today we suggest trying a black pepper crusted New York Steak paired with this wine to fill the air with all that peppery goodness.
|Region:||South Okanagan’s North Oliver and Osoyoos Lake District|
white silica sand/ glacial sediment, gravel
|Age of Vines:||7-12|
|Production:||334 cases of 750ml, 36 magnums and 6 double magnums|
|Aging:||in french oak barrels for 19 months, 34% new|
One of the best Syrahs from a Canadian vineyard I’ve tasted. Dense purple in colour with a savoury-herbal nose of black fruits and a smoky note; full-bodied, dry and fruity on the palate with lively acidity. Beautifully balanced with savoury blackberry and dark chocolate flavours enhanced by a floral note. Fresh finish.
Tony Aspler | Decanter magazine | Tasted: Fall 2016
Ample and heady perfumed violets lead off this peppery and complexed syrah, the premium syrah bottling from LVP. Savoury roasted meats, cured meats, cassis, bright wild blueberry, sultry baking spices and thorns fill the structured, lush palate, one built on 18 months in French oak (mix of second fill and neutral) and framed with taut tannins. Potent and alluring tobacco and mixed peppercorns throughout, from start to lengthy finish. Unfined and unfiltered. Pretty and pretty drinkable now with a decant and rack of lamb, but its best years are ahead yet.
Treve Ring | Wine Align | Tasted: Sept 2016
A truly serious, deep, full-bodied, intense syrah that could give many of its Northern Rhône equivalents a run for their money. The texture is silky and full, showing ripeness that was well-managed, and there is great length and balance, too. Between the lovely black fruit and the layers of pepper and spice, the aromas are generous as well, with a good amount of complexity. Drinkable now, worth following for several years.
Remy Charest | Palate Press | Tasted: July 2016
This is absolutely fantastic BC Syrah. This is an example that shows where BC can be as good as anywhere in the world with Syrah. The nose is intense and complex and ticks so many boxes of what you are looking for in moderate climate Syrah. Blueberry, floral, baking spices and so much more that due to its complexity is hard to describe. The palate is silky, smooth, round and ripe with a lovely balance of crisp acidity, ripe, round tannins and a fantastic complex palate of spices, blueberry, blackberry, black olive and some minerality. The finish is long and the complexity keeps evolving. A top class wine.
Rhys Pender (Master of Wine) | Wine Align | Tasted: June 2016
This Equinoxe confirms the 2013 vintage in my mind as one of the best ever in the deep south Okanagan. The 2.8 tons to the acre fruit is both powerful, yet elegant, and that’s before you add the savoury, white pepper, black cherry, tobacco aromas and perfectly refined tannins. The palate is blueberries, and very floral with savoury streaks, licorice and amazing elegance and length. Only 12 percent [second filled french oak] is the secret and 88 percent neutral barrels built to express the terroir of this Osoyoos based fruit. Fabulous potential here in what is a wonderful bottle of syrah. It will be even better in five to seven years.
Anthony Gismondi | Gismondi on Wine | Tasted: Oct 2016