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Koyle Royale Syrah 2008

Syrah/Shiraz from Chile
  • WE91
14.5% ABV
  • RP91
  • WE90
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14.5% ABV

Winemaker Notes

Bright purple. Sexy aromas of dark berry preserves, incense and violet combine with a subtle note of smoky herbs that gains strength with air. Juicy, expansive blackberry and cherry compote flavors show very good clarity and concentration but come off as graceful. Repeats the smoke and floral notes on a long, juicy, focused finish. Very syrah and drinking well now.

Critical Acclaim

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WE 91
Wine Enthusiast
Powerful and also elegant for New World Syrah. The nose offers fine herbs, tobacco and sly berry fruit aromas. It's rich and full in the mouth, with layering and ripe flavors of black raspberry and plum. A supercharged wine that's generous but not overdone.
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Koyle
Koyle, Chile
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Koyle corresponds to the sixth generation of a long wine making tradition of the Undurraga family in Chile, started by Mr. Francisco Undurraga Vicuña in 1885.

Koyle vineyards were created in the year 2006, when Alfonso Undurraga Mackenna, together with his sons Alfonso, Max and Cristóbal, began searching for a terroir to develop a high quality red wines project.

After travelling through and analyzing different valleys and sectors of Chile, a property of approximately 1.100 hectares was acquired on the zone of Los Lingues, Alto Colchagua, on a buttress of the Los Andes mountain range. The climatic and soil characteristics of this property are key factors in obtaining an optimum terroir for making great quality wines.

One of South America’s most important wine-producing countries, Chile is a reliable source of both budget-friendly wines and premium bottlings. Spanish settlers, Juan Jufre and Diego Garcia de Cáceres, most likely brought Vitis vinifera (Europe’s wine producing vine species) to the Central Valley of Chile some time in the 1550s. But Chile’s modern wine industry is largely the result of heavy investment from the 1990s.

Long and narrow, Chile is geographically isolated, bordered by the Pacific Ocean to the west, the Andes Mountains to the east and the Atacama desert to the north. These natural borders allowed Chile to avoid the disastrous phylloxera infestation in the late 1800s and as a result, vines are often planted on their own rootstock rather than grafted (as is the case in much of the wine producing world).

Chile’s vineyards vary widely in climate and soil type from north to south. The Coquimbo region in the far north contains the Elqui and Limari Valleys, where minimal rainfall and intense sunlight are offset by chilly breezes from the Humboldt Current. While historically focused solely on Pisco production, today this area finds success with Chardonnay and Pinot Noir. The Aconcagua region contains the eponymous Aconcagua Valley—hot and dry and home to full-bodied red wines made from Cabernet Sauvignon, Syrah and Merlot—as well as Casablanca Valley and San Antonio Valley, which focus on Pinot Noir, Chardonnay and Sauvignon Blanc. The Central Valley is home to the Maipo, Rapel, Curicó and Maule Valleys, which produce a wide variety of red and white wines. Maipo in particular is known for Carmenère, Chile’s unofficial signature grape. In the up-and-coming southern regions of Bio Bio and Itata make excellent Riesling, Chardonnay and Pinot Noir.

Syrah/Shiraz

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Marked by unmistakable deep purple hue and savory aromatics, Syrah accounts for a good deal of some of the most intense, powerful and age-worthy reds in the world. Native to the Northern Rhône, Syrah still achieves some of its maximum potential here, especially from Hermitage and Côte-Rôtie.

Syrah also plays an important component in the canonical Southern Rhône blends based on Grenache, Syrah and Mourvèdre, adding color, depth, complexity and structure to the mix. Today these blends have become well-appreciated from key appellations of the New World, namely Australia, California and increasingly, with praise, from Washington.

In the Glass

Syrah typically shows aromas and flavors of purple fruits, fragrant violets, baking spice, white pepper and even bacon, smoke or black olive. In Australia, where it goes under the name Shiraz, it produces deep, dark, intense and often, jammy reds. While Northern Rhône examples are typically less fruity and more earthy, California appears increasingly capable of either style.

Perfect Pairings

Flavorful Moroccan-spiced lamb, grilled meats, spareribs and hard, aged cheeses are perfect with Syrah. Blue cheeses are perfect with a dense and fruit-driven Australian Shiraz.

Sommelier Secret

Due to the success of Australian “Shiraz,” winemakers throughout the world have adopted this synonym for Syrah when they have produced a plush and fruit forward wine made in the Australian style. As an aside, Australians are also fond of tempering their fruit-forward Shiraz by blending with Cabernet Sauvignon, which adds depth and structure.

NDF786889_2008 Item# 112220