August Briggs Syrah Shiraz Napa Valley 2004

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  • 2004

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Winemaker's Notes:

The 2004 August Briggs Napa Valley Syrah is our fourth vintage produced from the world class Page-Nord Vineyard. This...

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User Reviews for August Briggs Syrah Shiraz Napa Valley

Winemaker's Notes:

The 2004 August Briggs Napa Valley Syrah is our fourth vintage produced from the world class Page-Nord Vineyard. This beautiful vineyard site is located just south the town of Yountville in the middle of the Napa Valley. With cool foggy mornings and quite warm afternoons, this vineyard produces grapes of intense color and distinctive flavors. Dark purple in color, this wine is chalked full of ripe fruit flavors. Hints of blackberry, black cherry, dark chocolate, and spice combined with a balanced but well structured finish. Being smooth and silky in the mouth this wine still has plenty of guts to go the distance. Great with Chocolate! Grapes were hand picked at 25.5 brix with a total acid of 0.53 g/100ml & a PH of 3.75, destemed into small open-topped fermenters, and punched down by hand. After completion of fermentation the wine was drained, pressed, and inoculated with a malo-lactic culture. Completion of ML was allowed while aging in 40% new Demptos French oak barrels and 60% two & three year old barrels from our pinot noir program. Barrel aging lasted 15 months prior to bottling. 433 cases produced.

The 2004 August Briggs Napa Valley Syrah is our fourth vintage produced from the world class Page-Nord Vineyard. This beautiful vineyard site is located just south the town of Yountville in the middle of the Napa Valley. With cool foggy mornings and quite warm afternoons, this vineyard produces grapes of intense color and distinctive flavors. Dark purple in color, this wine is chalked full of ripe fruit flavors. Hints of blackberry, black cherry, dark chocolate, and spice combined with a balanced but well structured finish. Being smooth and silky in the mouth this wine still has plenty of guts to go the distance. Great with Chocolate! Grapes were hand picked at 25.5 brix with a total acid of 0.53 g/100ml & a PH of 3.75, destemed into small open-topped fermenters, and punched down by hand. After completion of fermentation the wine was drained, pressed, and inoculated with a malo-lactic culture. Completion of ML was allowed while aging in 40% new Demptos French oak barrels and 60% two & three year old barrels from our pinot noir program. Barrel aging lasted 15 months prior to bottling. 433 cases produced.

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