Barbieri Syrah Santa Barbara County Colson Canyon Vineyard 2006

Member Review by Vineferous:

I tried this wonderful syrah through a friend of mine and I can't stop talking about it!! This is my new favorite wine! It smells like fresh blueberries and has amazing character!! It's high in alcohol but you would never know it by the taste! And the best part is that is so affordable! I usually go for cabernets but in the recession I can't afford the quality wines from napa. But I can afford this amazing syrah from Santa Barbara County!

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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.
Suggested Recipe Pairing presented by
Coconut Rice Sweet Potato Cheesecake

RiceSelect's creamy Arborio gets blended with sweet potato, coconut milk and vanilla to create this decadent cheesecake. Pairs well with Saunternes; a white dessert wine that has hints of coconut from aging in oak barrels.

View Recipe

Member Reviews for Barbieri Syrah Santa Barbara County Colson Canyon Vineyard

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Snooth User: Vineferous
6596204
5.00 5
11/30/2010

I tried this wonderful syrah through a friend of mine and I can't stop talking about it!! This is my new favorite wine! It smells like fresh blueberries and has amazing character!! It's high in alcohol but you would never know it by the taste! And the best part is that is so affordable! I usually go for cabernets but in the recession I can't afford the quality wines from napa. But I can afford this amazing syrah from Santa Barbara County!


External Reviews for Barbieri Syrah Santa Barbara County Colson Canyon Vineyard

External Review
Vintage: 2005 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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