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Benziger Family Winery Syrah 2007

Bottle Size: 750ml Item #: 1743790
This item is not currently available for purchase.

Benziger Family Winery Syrah 2007 750ml

Benziger Family Winery Syrah

Our North Coast Syrah boasts robust, dark fruit flavors adjoined by hints of earthy aromas of tobacco and herbs. In the mouth, ripe plum and black raspberry impress the palate, while an elongated finish leads way to hints of pepper and spice.

This wine shows aromas of cherry and plum with nuances of black pepper and meaty overtones which are supported by very forward fruit in the mouth with a supple tannic structure.

Lots from the separate vineyards are crushed and individually cold-soaked at 55°F for approximately two days prior to fermentation to extract color and intensity while controlling tannins. Fermentation takes place primarily in open-top fermenters, with a small percentage in closed-top fermenters, depending on the vintage, for 9 to 12 days with daily punching down and pumpovers at temperatures up to 85°F. The lots are aged in French and American oak barrels for approximately 16 months. Blending takes place in the second spring or summer following the vintage.

GRAPE VARIETY: +/-100% Syrah ALCOHOL: 14.2%-14.7% TOTAL ACIDITY: .60-.65 pH: 3.55-3.65 RESIDUAL SUGAR: .04-.06

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This product is not currently available for purchase.
Benziger Family Winery Benziger Family Winery Syrah 2007
BOTTLE SIZE: 750ml
Our North Coast Syrah boasts robust, dark fruit flavors adjoined by hints of earthy aromas of tobacco and herbs. In the mouth, ripe plum and black raspberry impress the palate, while an elongated finish leads way to hints of pepper and spice.
 

Notes on the Benziger Family Winery Syrah 750ML 2007

Tasting Notes This wine shows aromas of cherry and plum with nuances of black pepper and meaty overtones which are supported by very forward fruit in the mouth with a supple tannic structure.

Wine Maker Notes Lots from the separate vineyards are crushed and individually cold-soaked at 55°F for approximately two days prior to fermentation to extract color and intensity while controlling tannins. Fermentation takes place primarily in open-top fermenters, with a small percentage in closed-top fermenters, depending on the vintage, for 9 to 12 days with daily punching down and pumpovers at temperatures up to 85°F. The lots are aged in French and American oak barrels for approximately 16 months. Blending takes place in the second spring or summer following the vintage.

Technical Notes GRAPE VARIETY: +/-100% Syrah ALCOHOL: 14.2%-14.7% TOTAL ACIDITY: .60-.65 pH: 3.55-3.65 RESIDUAL SUGAR: .04-.06