SyrahSyrah

Although Bairrada is the perfect terroir for Baga variety, we have at Quinta de Baixo a small parcel of Syrah planted about 20 years ago. The vineyard, with just over 1 hectare is a small passion of Dirk Niepoort. Dirk has always been a big fan of the wines of Côtes-du-Rhône, especially Cote-Rotie and Hermitage. At Quinta de Baixo, it is our intention to make a Syrah with character that expresses the fantastic potential of our calcareous-clay soils.

In 2012, the first edition was vinified in only one old barrel, with minimal intervention and following the first steps of Biodynamics.

Vinification

2012 was a very dry year, with almost no rain during the winter and spring. As a result, the burst occurred fifteen days later than in the previous year and all the growing cycle was delayed. The summer was not as hot as usual and the nights were quite cold in the last two weeks of August. The yield was lower due to the lack of water in the soil and some rain during flowering. Therefore, berries and bunches showed up smaller than normal, about 20% to 30%, when compared with the previous year.

The harvest began in early September. The Syrah grapes were vinified in a traditional lagar (wine press) with very light foot treading, where we used 20% of stem. The wine fermented and aged in an old single 2500L barrel, without any extraction, for 20 months.

Tasting Notes

The Quinta de Baixo Syrah 2012 shows a beautiful violet color of medium concentration. Still very young in the aroma, reveals itself vibrant in the notes of black fruit and herbs. Complex and very elegant, with notes of black pepper and stone that reflect perfectly the character of this variety. In the mouth, it is a very elegant wine with a remarkable balance. Precise, fine and with good natural acidity. The ageing in barrel gives it firm but very harmonious tannins. Very long aftertaste with notes of wild berries and spices.

Technical Information

Producer

Quinta de Baixo (Vinhos) S.A.

Region

Bairrada

Soil Type

Calcareous-clay

Average Vine Age

20 years old

Grape Varieties

Syrah

Vines per HA

5000

Pruning Method

Guyot

Alt. from Sea Level

At sea level

Harvest Period

Early September 2012

Harvest Method

Hand picked

Malolactic

Barrel

Fermentation

Lagar (wine press) with 20% of stem

Bottled

June 2014

Ageing

20 months in 2500L old barrel

Dry Extract

20.4

Residual Sugar (g/dm3)

1.5

Alcohol (%)

13

pH

3.39

Total Acidity (g/dm3)

5.71

Volatile Acidity (g/dm3)

0.68

Total SO2 (mg/dm3)

24

Volumic Mass (g/cm3)

0.9899

Production

2.770 bottles/0.75L

Food Suggestions

Game meat, roast beef and in culinary links with wild berries.