Ottawa, ON

May 2021

Matt’s review:

Burrowing Owl’s 2018 Syrah was sourced from their estate Black Sage Bench estate vineyard in Oliver, and their Eva vineyard in Osoyoos. A blend of 97% Syrah and 3% Viognier, the grapes were hand picked and sorted, vinified then barrel aged for 15 months in a blend of 54% French, 30% American, 13% Hungarian, and 3% Russian oak, 27% new oak, 4% one-year, and 69% neutral oak. Deep ruby red in colour, the nose shows spicy pepper, dark cherries, plum, blueberry, bacon, and graphite. Smooth, full bodied, with fine integrated tannins, the dark fruit and pepper makes this a great wine to enjoy with grilled peppercorn-crusted Rib Eye or braised dishes. Enjoy 2021-2026. Tasted May 2021. 91 points. Matt Steeves –

Available winery direct – $35+tax

Grilled Peppercorn-crusted Rib Eye…

A perfect pairing for Burrowing Owl Syrah.


  • 4 boneless rib eye steaks, each 12 to 14 oz. (375 to 440 g) and
      about 1 inch (2.5 cm) thick
  • Salt, to taste
  • 1/2 cup (2 oz./60 g) coarsely crushed mixed peppercorns


Season the steaks with salt, then generously sprinkle the crushed peppercorns on both sides of each steak, pressing them so they adhere. Grill the steaks, turning once, until well marked and cooked to medium-rare, 4 to 5 minutes per side, or until cooked to your liking. Transfer to a carving board and let rest for 5 to 10 minutes before serving. Serves 4.