Syrah, reimagined.
Keir Rosso stands apart because it is made in terracotta amphorae, not barrels. That gives the Syrah a silky, pure expression: fragrant, fresh and complex, with a cool, savoury profile and gentle structure.
Tastes like: Violet and plum, with black pepper, olive tapenade and graphite.
Feels like: Medium-bodied and dry, with a bit of grip, bright freshness and no oak.
Great with: Charcuterie, duck breast, grilled eggplant, Moroccan lamb.
Singapore and Asian favourites: Peking duck, lamb satay, yakitori.
The geeky bit: Biodynamic Syrah from Suvereto, fermented and aged in terracotta amphorae.
Accolades: 95 pts Falstaff
Why we like it: Pure, wild and beautifully made.
Serve: 16 to 18°C. Room temperature in Singapore is too warm for red wine, so give it 20 minutes in the fridge first.
Alcohol: 14.5%
