2009 RESERVE SYRAHWine Match Special Selection

100% Syrah/Shiraz
Airfield Estates

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WINE DETAILS
retail price: $35.00
club price: $28.00
available:Yes
cases:191
formats: 750mL
released:Sep 12, 2010
date profiled:Mar 31, 2011
region:Columbia Valley
AVA:Yakima Valley
vineyards:Airport Ranches
estate fruit:Yes
single vineyard: Yes
brix at harvest:24.7°
alcohol:14.7%
fined:No
filtered:Yes
oak type:60% French |30% Americ ... 60% French |30% American |10% Hungarian  
oak barrels:30% New  
oak aging: 11 Months  
 
varietal%AVAclone
syrah/shiraz 100%
 
ships to: AK AZ CA CO CT FL GA HI ID IL IN IA LA MI MN MO NE NV NM NY NC ND OH OR SC TX VT VA WA WI WY
 
Winemaker Marcus Miller Notes
This Syrah was sourced from our Black Rock Vineyard (part of Airport Ranches.) It has a southwest exposure, laying on gently sloping warden silty loam soils, at approximately 1050 feet above sea level. The vines are trellised on a bilateral cordon configuration. The trellis is designed to allow for mechanical leaf removal, allowing for more air movement within the vines and creating a dryer, more disease free environment for our grapes. We also employ shoot positioning techniques in the vineyard, to prevent areas of fruit congestion which also aids air movement and disease suppression.

Our winemaking begins with a pre-sort of the fruit to make sure only ideal clusters get vinified. After being destemmed, a gentle peristaltic pump ...more... is used to transfer the must to the fermentation vessel. The wine is fermented in 6 ton stainless steel tanks and 1 ton stainless steel fermentors. Pump-overs, Rack and Returns, and Punch-downs are used to extract tannin and color from the skin. Ideal peak ferment temperatures are 80-84 degrees. After the wine has finished fermenting it is pressed and settled for 48 hours before going to barrel. Barrels are typically 25%-35% new, and are composed of 60% French, 30% American, and 10% Eastern European. The wine goes through malolactic fermentation in barrel and then is racked. Blending occurs during the 2nd racking, usually in April. Racking continues every 3 months until the wine is finally bottled in September after 11 months in barrel. Prior to bottling, the wine is pad filtered and bottled using screw cap closures.

COLOR: Dark inky purple
NOSE: A bouquet of blackberry, cocoa, and espresso with smoky and savory undertones.
PALATE: Dark, rich, & concentrated with a round, full-bodied mouthfeel, exceptional balance, & velvety tannins on the finish.
PEAK DRINKING: Now through 2018.
PH | 509.786.7401


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