Showcasing the winemaker's skill in the art of blending, this wine exemplifies the unique synergy of
Arriving fruit is destemmed and allowed a temperate soak of 2-3 days before native yeast activates the fermentation. Each grape variety is handled separately in small, wide, open top vats to promote a high ratio of skin to juice, allowing more oxygenation to encourage the sometimes reluctant yeast activity. Winery temperatures are monitored in the mid to high 80 degree F. range to promote the development of wine aromatics and twice a day hand punch downs of the cap of grape solids promotes gentle and optimum extraction of color, softer tannins and flavor compounds. The new wine (free run) was transferred to barrel, went through a natural malolactic conversion and rested a further 19 months before "assemblage" (the final blending). Increasing use of puncheons (3-120 gal. barrels in this vintage, double the size of normal oak casks) limits oxidative degradation and ensures that the oak spice is a more subtle element in the finished wine.
Internally know as an "MSG", referring to the dominance of Mourvedre, followed by Syrah and Grenache, Version '06 emphasizes a meaty, fine leather aromatic, with lively, cool climate blueberry fruit character, leading to a complex finish of white pepper and fine
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