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Flickinger Wines USD 20.00 750ml

Barbieri Syrah Santa Barbara County Colson Canyon Vineyard 2005

Winemaker's Notes:

Produced entirely from Colson Canyon Vineyards, Santa Barbara, this wine has been made following old wine making techniques like small lot fermentation, use of whole clusters, no new oak, no nutrients, hand punch downs, gentle pressing, malolactic in barrels, very low sulfite levels, unfined and unfiltered. Fermentation took place in open top fermenters for a period of 14 days. The caps were punched down 3 to 4 times daily. After completion of alcoholic fermentation the wine was gently pressed and racked directly into two years old french oak barrels where MLF was completed. The wine spent 11 month in oak prior to bottling. The result is an inky, saturated, purple wine, with aromas of blueberries, charcoal, white pepper, and black fruits with a tangy acidity that keeps the fruit fresh and the wine in balance.<br/><br/>

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Color: Red
Varietal: Syrah
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Barbieri Wine Company:
Paolo Barbieri, owner and winemaker of Barbieri Wine Company is focusing on the production of Rhone varietals from top locations in Santa Barbara County. BWC utilizes simple wine making techniques to preserve the characteristics and the expression of the grapes from exceptional vineyard sites.

External Reviews for Barbieri Syrah Santa Barbara County Colson Canyon Vineyard

External Review
Source: The Wine Closet
10/16/2008

Produced entirely from Colson Canyon Vineyards, Santa Barbara, this wine has been made following old wine making techniques like small lot fermentation, use of whole clusters, no new oak, no nutrients, hand punch downs, gentle pressing, malolactic in barrels, very low sulfite levels, unfined and unfiltered. Fermentation took place in open top fermenters for a period of 14 days. The caps were punched down 3 to 4 times daily. After completion of alcoholic fermentation the wine was gently pressed and racked directly into two years old french oak barrels where MLF was completed. The wine spent 11 month in oak prior to bottling. The result is an inky, saturated, purple wine, with aromas of blueberries, charcoal, white pepper, and black fruits with a tangy acidity that keeps the fruit fresh and the wine in balance.



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Produced entirely from Colson Canyon Vineyards, Santa Barbara, this wine has been made following old wine making techniques like small lot fermentation, use of whole clusters, no new oak, no nutrients, hand punch downs, gentle pressing, malolactic in barrels, very low sulfite levels, unfined and unfiltered. Fermentation took place in open top fermenters for a period of 14 days. The caps were punched down 3 to 4 times daily. After completion of alcoholic fermentation the wine was gently pressed and racked directly into two years old french oak barrels where MLF was completed. The wine spent 11 month in oak prior to bottling. The result is an inky, saturated, purple wine, with aromas of blueberries, charcoal, white pepper, and black fruits with a tangy acidity that keeps the fruit fresh and the wine in balance.<br/><br/>

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