Produced in the Cote Rotie style. Showing notes of chocolate covered cherries, black pepper with flavors of toast and berry compote.
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Specifications - Syrah (2010)
The Syrah and Viognier were hand harvested at the same time then destemmed and crushed to stainless steel tanks. The fruit went through a 72-hour cold soak and was then heated and inoculated with RHONE 4600 yeast. A hot fermentation ensued with cap temperatures around 98 degrees F for 8 days. The wine was soaked on the skins for 27-days then pressed. The wine aged for 16 months prior to bottling.