House of Smith
MCK Syrah 2022
| Denomination | N/A |
|---|---|
| Size | 0,75 l |
| Alcohol content | 14.0% by volume |
| Area | Washington (United States of America) |
| Grape varieties | 100% Syrah |
| Aging | 20 months of ageing on the lees in French oak barrels (25% new) |
- Grape variety and style: 100% Syrah, still red, organic and sustainable, 14% ABV
- Origin: Yakima Valley (Washington), high-altitude vineyard on sandy volcanic soils
- Vinification: whole bunches in concrete for 45 days with indigenous yeasts
- Ageing: 20 months on the lees in French oak, 25% new barriques, well-integrated wood
- Tasting notes: hints of wild strawberries and tobacco; serve at 16-18°C after 1 hour
Description
What kind of wine it is
MCK Syrah by House of Smith is an organic and sustainable red wine that showcases the Syrah grape variety in its purest form. The aromatic profile offers immediate notes of wild strawberries, red flowers and cherry, enriched by hints of sage, balsamic herbs and tobacco. On the palate, it displays a bold structure, supported by very expressive tannins. It is recommended to decant for one hour before serving to fully appreciate every nuance; it is ideal paired with meat dishes, pork-based preparations and mature cheeses.
Where it comes from
This wine originates from the Yakima Valley, a renowned wine-growing area in the State of Washington. The grapes come from a plot located at a high altitude within the Dick Boushey vineyard, characterised by a slope facing south-west. Here, the vines sink their roots into sandy soils of volcanic origin, a soil composition that gives the fruit a superior aromatic definition and a solid structural texture, with yields per hectare deliberately kept low.
How it is produced
After manual harvesting, the whole bunches ferment in concrete vats thanks to the action of indigenous yeasts. Maceration on the skins lasts for forty-five days, followed by gentle pressing using a basket press. Ageing takes place for twenty months on the fine lees in French oak barrels, a crucial period that imparts an enveloping woodiness to the wine, capable of balancing the natural energy and vibrant tension of the fruit.
History and Curiosities
Founded in 1999 by Charles Smith, House of Smith presents the MCK Syrah 2022, an organic red from Yakima Valley awarded 98/100 by James Suckling. A long, mild autumn gave this vintage extraordinary fullness and a complex aromatic structure. Sustainable winemaking uses indigenous yeasts, whole cluster fermentation in concrete vats, and a 45-day maceration. The slow ageing of 20 months in French oak shapes enveloping and expressive tannins, perfect for elegantly accompanying flavourful meat dishes and cheeses.
Awards
-
2022
98/100
James Suckling is an influential American wine critic and journalist who worked at Wine Spectator for 30 years. He left the magazine in 2010 to start his own website and guidebook (JamesSuckling.com). He specialises in Italian and Bordeaux wines.
Tasting notes
Perfume
Color
Taste
Serve at:
16 - 18 °C
Longevity:
10 - 15 years
Decanting time:
1 hour
- Start up year: 1999
| Name | House of Smith MCK Syrah 2022 |
|---|---|
| Type | Red green still |
| Denomination | N/A |
| Vintage | 2022 |
| Size | 0,75 l |
| Alcohol content | 14.0% by volume |
| Grape varieties | 100% Syrah |
| Country | United States of America |
| Region | Washington |
| Vendor | House of Smith |
| Story | History and Curiosities Founded in 1999 by Charles Smith, House of Smith presents the MCK Syrah 2022, an organic red from Yakima Valley awarded 98/100 by James Suckling. A long, mild autumn gave this vintage extraordinary fullness and a complex aromatic structure. Sustainable winemaking uses indigenous yeasts, whole cluster fermentation in concrete vats, and a 45-day maceration. The slow ageing of 20 months in French oak shapes enveloping and expressive tannins, perfect for elegantly accompanying flavourful meat dishes and cheeses. |
| Origin | Yakima Valley |
| Soil composition | Sandy soils of volcanic origin |
| Yield per hectare | 85.2 q/ha |
| Production technique | Manual harvesting; 100% whole cluster fermentation in cement tanks with indigenous yeasts; 45 days maceration on the skins; pressing with basket press; 20 months ageing on the lees in French oak barrels (25% new) |
| Wine making | Indigenous yeasts; 100% whole-bunch fermentation in concrete tanks; 45 days on skins; basket pressing; aged 20 months on the lees in French oak barrels (25% new). |
| Aging | 20 months of ageing on the lees in French oak barrels (25% new) |
| Total acidity | 5.2 gr/L |
| PH | 3.98 |
| Allergens | Contains sulphites |