Grand Vintage Syrah 2020, 0.75 L

The best grapes of each vintage grown on the best organic certified vineyards. The most suitable varieties for the terroir of Dabovets vineyard. This is the Grand Vintage brand. It consists of three exceptional varietal red wines and each of them reveals the nature of Mogilovo village and the passion of Midalidare: Syrah, Malbec, and Cabernet Franc.

Appellation and origin: Red varietal wine Syrah “Grand Vintage” from Bulgaria, Thracian Lowlands, Mogilovo. Midalidare estate grown and bottled: Dabovets vineyard (Bio certified).

Grape variety: 100% Syrah from Dabovets vineyard.

Vintage: 2020.

Volume: 750 ml.

Closure: Natural cork.

Alcohol content: 14 % vol.

Maturity: Mature. Could benefit from further ageing.

Packaging: 6 bottles per case. 

Tasting notes: Vivid, deep, dense dark red color. Intense, intriguing aroma of black cherry jam, natural chocolate, and strong spices, with hints of dried fruit and smoke. Elegant well-balanced body with excellent structure and volume, well-integrated notes of smoky oak. Strong palate, dominated by spices, cherries, and chocolate. Grand Vintage Syrah is an elegant wine with a noticeable freshness at the end, the aftertaste is long and spicy.

Serving suggestions: Pair with barbecue pork, veal, hard cheese, mould cheese, mushroom based dishes. Serve at 16-18°С, in Syrah glass (mid-size stem, wide bowl, narrow rim) or regular Red wine glass. Decant at least an hour before serving.

Storage: Cool and dark place, at temperature 12-15°С. Ageing potential is 5 years.

Terroir: Dabovets vineyard

• Bio certified,
• Average altitude 360-390 metres,
• Hilly terrain with 10% slope,
• Red clay soils with high presence of iron oxides,
• South exposure of the vines,
• Mild winter and warm summer,
• Optimal sunshine and rainfall range,
• Great temperature amplitude.

Viticulture: Wine is made at the vineyard

• Plants of French origin,
• Clones Syrah are a result of a so-called "mass selection",
• Average vine age of 14 years,
• Double vertical shoot positioning (VSP or double guyot),
• Around 4000 plants per hectare,
• Controlled yield,
• Twofold regulation of production - green pruning and veraison pruning,

Winemaking:

• Harvest by hand in mid-October.
• Cooling,
• Double sorting and press,
• Cold soak and decanting,
• Slow fermentation in stainless steel vats,
• Slow fermentation in barrels,
• Post-maceration,
• Malolactic fermentation,
• Ageing in French oak barrels for 12 months.