Syrah
120 Reserva Especial Syrah
Valley: Central
Vintage

Winemaker's comments

Intense violet-ruby-red with great depth. Complex yet pleasing aromas of ripe fruits such as plums harmoniously mingled with notes of violet and nuts. The extremely well-balanced palate starts with a sweet attack, develops long, and finishes refreshing and fruity.

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Vinification

The grapes were harvested during the last week of April and the first week of May, destemmed and crushed. Fermentation took place at 24º–26ºC (75º–78.8ºF) with gentle and generally well-oxygenated pumpovers. A 10 day post-fermentation maceration followed to conserve the varietal character and help the integration of color and tannins. It was then aged for 6 months in French oak.

Potential aging

4–5 years

Technicals details

  • Alcohol: 13.7 % Vol.
  • pH: 3.67
  • Total Acidity: 4.69 g/l (expressed in Tartaric Acid)
  • Residual Sugar: 3.96 g/l

Suggested food

This wine is ideal with game meats, turkey, pork, and all types of pastas.

Winemaker's comments

Intensely red with violet hues and great depth. The aroma is dominated by a combination of red and black fruit governed by raspberry and notes of pepper with the characteristic flavors from wood such as vanilla and chocolate. Medium-bodied wine, good fruit concentration, sweet at the first try, well-balanced with a splendid finish.

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Vinification

Each lot is separately vinified in accordance to its optimum maturity levels. Vinification seeks to express the maximum potential of each lot managing the extraction in accordance to each fermentation stage (higher extraction at the beginning of the fermentation process and minimum movement at the end); temperatures vary between 24 and 29°C. In some cases, pre-fermentation maceration takes place at low temperatures (5 to 7°C) and in other cases fermentation is achieved without maceration; postfermentation maceration is not done. Wine is aged for 6 months in stainless steel vats, 80% of the wine remains in contact with wood for 45 days.

Potential aging

3 – 4 years

Technicals details

pH: 3.65; Total acidity: 4.8 g/l (exp. In Tartaric acid); Alcohol: 13.5 % vol.; Residual sugar: 2.7 g/l

Suggested food

Ideal with red meats, pastas with sauces, spicy foods.

Winemaker's comments

Deep, bright violet-red in color. Complex. Contains ripe red fruit and floral notes of lavender and violet, toffee, and toasted notes of chocolate and coffee, all harmoniously combined. Well-structured on the palate, with abundant tannins, fruit, and lush mouthfeel lend the wine great body.

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Vinification

The grapes were hand picked during the 3rd and 4th weeks of April. They were then destemmed, crushed, and allowed to ferment with gentle, aerated pumpovers, 10-day macerations, and temperatures that did not exceed 25ºC (77ºF) in order to preserve the varietal character and integration of the color with the tannins. The new wine was then aged for 6 months in French oak.

Potential aging

Technicals details

pH: 3.6; Total Acidity: 5.12g/lt; Alcohol: 13.8°C; Residual Sugar: 2.7g/lt

Suggested food

Ideal with all types of pasta.
Annual awards:

Wine and Spirits - February 2010

Date: February 2010

Country: USA

Vintage: 2007

Award: 85 points

Mention: Best buy, Extreme Value

Comments: "Sweet blackberry flavors are balanced by tense acidity in this soft, light-bodied syrah."