$18.95
Winemakers Notes
The grapes were hand harvested during the first week of October. After de-stemming, the grapes were transferred top open top fermentation tanks where they underwent primary fermentation. Fermentation was completed in three weeks with regular pump overs, for added color and tannin extraction. The free run wine was drawn off and the skins transferred to press, the press wine was later added to the free run wine.
Secondary fermentation took place in barrels after which the barrel were topped off and lightly sulfured. The wine was matured for 15 months in third fill French oak barrels.
Prior to bottling the wine was lightly egg-white fined and filtered through a 2 micron plate and frame filter. Bottling tool pace June 28th 2010 – 850 cases produced
Color – Dark and Inky with Purple hues
Nose – Black pepper, grilled meats with hints of leather and smoke
Palate – A heavily extracted style of wine with big tannins and a dry finish. Pepper and spices on the palate with hints of black berries and plum.
Aging potential of 6-8 years.
Blend 100% Syrah
Analysis: Alcohol 15%
R.S 1g/L or 0.1%
P.H 3.88
FSO2 28ppm
TSO2 144ppm
Cellar: Skin Contact 3 weeks on the skins in open top tanks
Yeast natural fermentation
Fermentation stainless steel open tanks
Lees Aging 15 months on fine less [French Oak Barrels]
Harvest Date First week of October