2011 Syrah Pangea Apalta Vineyards

Well-shaded dark crimson. Lots of evolution on the nose. Mellow and sweet with some charm and balance. Sappy and appetising. Slightly dusty. (JR)

The 2011 Pangea Apalta Vineyards Syrah is sourced from their 65-hectare La Roblería vineyard planted in 1999 on granite and red clay soils. After a cold soak the wine fermented in stainless steel and open top vats with a 25-day post fermentation maceration. Malolactic was in barrel and the élevage lasted some 22 months in 50% new barrels. 2011 was a cool year in Apalta, and it clearly shows in the wine, which feels fresher and more vibrant than the 2010. The nose is quite subtle, serious, ripe without excess and with nicely integrated oak. The palate is quite full-bodied but nicely balanced, with better freshness than 2010. This has the stuffing and balance to age nicely in bottle. This fresh vintage pushed them to let go and harvest earlier (and with over alcohol), which influenced what they did in the future vintages; this apparently even compensated the heat of 2012, and 2013 promises to be a much fresher wine. 2004 is the first vintage of Pangea and winemaker Felipe Tosso tells me the wine is still drinking well. One day I should try it... 1,200 bottles.

100% Syrah. First Duval wine was from 2004. 'Pangea evolved because when I was shown various blocks of Syrah they were very distinctive – soils were higher in red clay in the top layer, above granitic soil.' Fermentation in small, three- to five-ton stainless-steel tanks and open vats of one to two tons at a temperature of between 22 and 26 °C. The wine then underwent a post-fermentative maceration for at least 15 days. Decanted into barrels for malolactic fermentation with native bacteria. Aged 22 months in ultra-fine-grain French oak barrels, half new, the other half had been used once. Each component was kept separate and the blend was only made two weeks prior to bottling. Not clarified or filtered. Barrels bought from an array of different coopers to keep them on their toes . Notably richer, riper on the nose than the Vertice blend with Carmenère. Less complex perhaps with some polished tannins making their presence felt on the inside of the cheeks. Nothing like any Syrah or Shiraz I can think of elsewhere, and mercifully free of obvious oak influence. Good balance. (JR)