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2012 Cool Climate Syrah

Holy Tandoori Batman! Let the spice of this wine blend with the spice of your dinner.
$20.00 / Bottle
Vintage: 2012
Wine Type: Red Wine
Varietal: Syrah
Appellation: Sonoma Coast
Harvest Date: October 18-22
Acid: 0.68g/100ml
PH: 3.88
Aging: 14 months
Residual Sugar: .50%
Alcohol %: 14.0%

About This Wine:

Long associated with the northern Rhône Valley of France, Syrah has been used for centuries to produce some of the world’s finest wines. Our Cool Climate Syrah is no exception. Primarily from our Lazy C ranch in the Sonoma Coast appellation, the growing season is extended, maximizing intensity of color and cool-climate flavors of fresh blueberries and black pepper.

Wine Profile:

Vineyard Notes:

The grapes for our Cool Climate Syrah come from our Lazy C vineyard situated in the Petaluma Gap. The Lazy C lies to the east of the town of Petaluma and to the South of Highway 116 at the southern end of the Sonoma Coast AVA. This area holds the cool coastal fog well into the late morning and early afternoon hours. With a cool microclimate and varied soil types (from rocky hillsides to shallow clay/loam), these vineyard blocks produce wines of impressive quality and individuality.

Production Notes:

Grapes were handpicked, partially de-stemmed and then lightly crushed. A pure strain of wine yeast was added within 24 hours of pumping the grapes into stainless steel tanks and fermentation proceeded at moderate temperatures. The cap was pumped over three times a day, ensuring good color, tannin and flavor extraction. The wine was then pressed off the skins at dryness, and racked twice before being laid down to dark toasted French oak – approximately 30% new for 8 months of aging.

Winemaker Notes:

Cool Climate Syrah offers great color, rich blueberry and cracked black pepper characters with a cedary-smooth finish and bright acid. The wine is approachable now but will also age beautifully for five to seven years.

Food Pairing:

The wine’s bright acidity makes it a great match for seafood pasta dishes, tri-tip steak smothered in wild chanterelles, and chicken satay.

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