This plush 90% Syrah, 10% Viognier is a treat!  Master of Wine Marcus Ansems has produced a delicious Naramata Bench version of this northern Rhône classic.

In the traditional homeland of Syrah, many winemakers co-ferment the grape with 5-10% Viognier to give the wine a richer colour and velvety palate.  Ansems chose to do the same, and has it ever worked.

On the eyes, the Amelia is a deep ruby, with heavenly aromas of ripe boysenberry, blackberry, purple flowers, cinnamon bark, green twig and a hint of bacon fat.

The body is voluptuous and balanced with a dry, silky palate showing more boysenberry and blackberry, violets, white pepper, black olive, cedar frond, and green tobacco leaf.  Fine tannins are evident through the long finish.

The fruit is accentuated, but this wine is balanced and crisp. Exquisitely food friendly, we paired it with barbecued chicken, homemade corn bread and tossed greens.