Syrah from the wild side.
This is Tuscany like you have not tasted it before: pure Syrah from the hills of Riparbella, a few kilometres from the Mediterranean. Made by Luca D’Attoma and Elena Celli of Duemani, it is concentrated and plush, smoky and unapologetically Mediterranean.
Tastes like: Blueberry and ripe black fruit, with lavender, black pepper, smoked herbs and grilled plum.
Feels like: Full-bodied and dry, with firm, drying grip, balanced freshness and oak in the background.
Great with: Dry-aged lamb chops with rosemary, wagyu burgers with blue cheese, chargrilled eggplant, smoky charcuterie.
Singapore and Asian favourites: Peking duck, cumin lamb skewers, black pepper beef.
The geeky bit: Syrah from the Suisassi vineyard, 250 metres up in Riparbella, on very rocky, poor soils open to sea breezes. Biodynamic farming, native yeasts, no fining and no filtration.
Accolades: 98 pts James Suckling · 98 pts Falstaff · 96 pts Wine Advocate · 96 pts Vinous
Why we like it: If Duemani is elegance and Cifra is clarity, Suisassi is attitude.
Serve: 16 to 18°C. Room temperature in Singapore is too warm for red wine, so give it 20 minutes in the fridge first. Decant 30 to 60 minutes.
Alcohol: 14%
