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Red wines that are more fruit-forward and lighter in tannin and body.
Medium bodied reds that go down easy, with smooth tannins and supple fruit.
Wines where earthy and/or spicy dominate the flavors – typically medium to full body.
Full bodied wines that have concentrated fruit and are higher in alcohol and/or tannins. Some need age.
Typically we destem all of the Syrah grapes but in 2002 we began experimenting with some whole cluster fermentation and in 2006 we began utilizing all of the stems in the fermenters. The more I work with Syrah the more I feel like it shares the same evolution pattern and benefits from the same production techniques as Pinot Noir as opposed to Cabernet. Yes it has more soluble solids and density (more material) however it seemingly benefits from similar treatment of Pinot Noir. We began fermentation right away with peak temperatures reaching 30 degrees centigrade during the 14 day cuvaison. The wine was pressed directly into 2 year old French oak barrels and allowed to sit in elevage for 26 months. The finished wine was bottled without fining or filtration.
"Vivid ruby. High-pitched red and dark berry aromas are complicated by notes of cracked pepper, Asian spices, violet and smoky minerals. Lively, finely etched red fruit flavors are framed by silky tannins and gain richness with aeration. Leaves notes of blueberry and black raspberry behind on the spicy, impressively persistent finish. Davis told me that this wine's pH is very low and that it weighs in at 13.7% alcohol. He vinified it with 50% whole clusters."
International Wine Cellar
Inspired by the great traditions of Burgundian winemaking, Joseph Davis has been making Arcadian Pinot Noir, Chardonnay and Syrah in California's Central Coast region since 1996. Using French artisan methods and hands-on vineyard management, Joe's Arcadian label consistently receives high marks from the world's most respected wine writers. Following his gut instinct allows him the...Read More About Arcadian
The largest of California's wine growing regions, the Central Coast produces the majority of California's wine. The district sprawls out, covering most of the vineyard land between San Francisco and Santa Barbara. Smaller sub-AVAs of the Central Coast include Monterey Bay, Paso Robles, Santa Ynez Valley, Santa Maria Valley, Santa Cruz Mountains and many others. Notable Facts...Read More About Central Coast
(seh-RAH/shee-RAHZ) It's a Smokin' Grape Syrah and Shiraz - same grape, different name. It's a popular and adept variety, growing in multiple regions and creating many different styles of wine. The home base of Syrah is the Northern Rhone, where it creates the exclusive wines of Hermitage and Cote Rotie. On the less pricy side, the Rhone makes Syrah-based wines in Crozes...Read More About Syrah/Shiraz
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