Syrah

120 Reserva Especial

Syrah

Vintage

  • 2017
    • 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.

    • 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.

  • 2009
    • 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.

    • 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.

  • 2008
    • 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.

    • 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.

Annual awards:

  • 2010
    • 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."