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The Great Minds Drink Alike collection are a selection of remarkable wines produced by like-minded winemakers from across the globe. The wines are carefully curated by our Head Winemaker, Josh... Read More
The Great Minds Drink Alike collection are a selection of remarkable wines produced by like-minded winemakers from across the globe. The wines are carefully curated by our Head Winemaker, Josh Donaghay-Spire. The fruit for this wine is sourced from vineyards in the Pays d’Oc, France. This full bodied red wine has bold aromas of sweet red berries and black pepper but was specifically selected for its depth in flavour. The palate is rich with subtle oak character and fine tannins leading to a long finish. This wine is available exclusively from our Chapel Down winery shop and website.
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Style
Bold & Spicy
Grape
Syrah
ABV
14.5%
Food Pairing
Braised Beef or Lamb
Grape Variety
Syrah wines are produced in moderate and hot climates, their thick skins requiring a healthy dose of sun to allow them to ripen. They tend to be deeply coloured, with medium-high tannin and medium acidity levels. Specifically selected for its depth of flavour, this Syrah incudes fruit sourced from Rousillon & Minervois-la-Livinière where the grapes are organically grown. Aromas of red berries and black pepper spice on the nose. The palate is rich with subtle oak character and fine tannins leading to the long finish.
Vineyard
The family owned estate of Domaine Gayda, led by winemaker Vincent Chansault, has been on a mission since 2004 to forge a new modern winemaking reputation for Languedoc Rousillon, through creating wines of exceptional quality from unusual grape varieties, all expressing the widely ranging terroir of the region. Planted across varying soil types and altitudes, its four main fully organic sites vary from non indigenous varieties like Chenin Blanc and Cabernet Franc, to classic Mediterranean stalwarts like Syrah.
Winemaking
This wine was created using a traditional and non-interventionist vinification method, consisting of a pre-ferment maceration and then wild fermentation. This was followed by a malolactic fermentation with 60% matured in stainless steel, and 40% matured in old oak barrels.
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