Description

Vineyard:

Age: 2005/2006

Soil: colluvial red soil; lithosol; carbonate colluvium

Exposure: south

Altitude: 280-300 m

Yield:  0,5 kg / vine ( 2,9 t/ha)

Size: 37 ha 

 Vinification:

The wine is produced from the grape variety Syrah grown on the controlled and limited location only in the vicinity of the village Korlat. The grapes are handpicked and transported quickly as possible to the nearby Winery Benkovac. The grape stalks are removed and the grapes are gently crushed so the juice can come in contact with color and aromas kept in the grape skin. Mash fermentation takes 6 -10 days under controlled temperature conditions from 26° to 28° C. Inoculation with selected yeasts and malolactic bacteria is practiced for a parallel implementation of malolactic fermentation, also the treatment with ellagitannins is used to prevent oxidation of color. After pressing the fermentation is continued until the young wine reaches its dry stage.

Maturation of young Syrah takes place in stainless steel tanks and up to 70 % goes in barrique barrels in winery where the temperature is 12-14°C throughout the year. When the wine reaches the highest point of its development, not less than 2 years, it is ready for bottling it undergoes the microfiltration as that ensures the product stability.

Type: dry  

Color: Korlat Syrah has a deep, dark red purple color

Character:

Nose/Aroma and taste/flavor 

This intense and concentrated wine offers spicy aromas of ripe berry fruits such as blackberries and black raisins. Strong aromatic complexity and personality contribute to the finely tuned notes of coffee, dark chocolate and a discrete hint of tobacco, which is part of the statement of the aromatic potential, and partly a result of contact with oak barrels. The wine is lively, warm, well balanced, with a long aging potential and in a mature state for consumption.

Aging: 

Up to 70% wine is aged in barrique barrels ( 225 L) in period around 1 year depending of the condition of maturing process.

Barrique barrels are used from Croatian oak and producer called Pišković, from Seguin Moreau, Doreau, Boutes and Hungarian Trust.

The selection of the final blend for bottling is depending on oenologist decision.

Gastro recommendation:

Syrah is enjoyed best with soft cheeses, grilled meats, especially pork chops or oily fish, venison stew, roast beef, cured meat products (e.g. sausages, venison), dessert of berries. 

Awards:

Vinalies Internationales 2011. , Paris

• Korlat Syrah 2007. – silver medal

Vinitaly, Verona 2011.

• Korlat Syrah 2007 – Grand gold medal  

Concours mondial de Bruxelles 2011.

• Korlat Syrah 2007. – gold medal

Decanter –London 2011.

• Korlat Syrah 2007. – bronze medal

International wine challenge – London 2011.

• Korlat Syrah 2007. – bronze medal

DECANTER, London 2012.

• Korlat Syrah 2008. – commended

International wine challenge, London 2012.

• Korlat Syrah 2008. – commended

MUNDUSvini, Neustadt 2012.

• Korlat Syrah 2009. – silver medal

VINITALY, Verona 2012.

• Korlat Syrah 2009. – special recognition

VINITALY, Verona 2014

• Korlat Syrah 2010. – special recognition

International wine challenge, London 2014.

• Korlat Syrah 2010. – commended

MUNDUSvini, Neustadt 2014.

Korlat Syrah 2010. – silver medal

International wine challenge, London 2016.

• Korlat Syrah 2011. – bronze medal

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