Benessere Syrah St. Helena Estate 2005

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Winemaker's Notes:

The 2005 Syrah is a complete wine. From the first toasty-smoky notes and the ripe blueberries and black currant jam t...

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User Reviews for Benessere Syrah St. Helena Estate

Winemaker's Notes:

The 2005 Syrah is a complete wine. From the first toasty-smoky notes and the ripe blueberries and black currant jam to the final taste of smooth vanillin and wet earth, this wine will complement any meal or occasion. The dark ruby-purple color complements the deep, dark flavors and aromas that make this wine a great pair with rustic fare such as winter stew, Portobello-lamb ravioli, and dry jack cheese. It will age well for the next decade. Syrah has become a "go-to" grape for many parts of California. Our temperate climate and the adaptability of the grape make it a good choice to plant in many terroirs. When handled properly, it produces a wine that is deeply colored and is often full-bodied. Each clone was hand-picked, sorted and destemmed into small fermentation vessels. After a lengthy cold-soak, the wine was inoculated with a yeast isolated specifically for Syrah, and hand punched for 22 days. After a light pressing, it was placed in new American and once-used French barrels for an 18 month aging period. It was bottled on June 8th and received 5 months of bottle aging prior to release on November 12th, 2007.

The 2005 Syrah is a complete wine. From the first toasty-smoky notes and the ripe blueberries and black currant jam to the final taste of smooth vanillin and wet earth, this wine will complement any meal or occasion. The dark ruby-purple color complements the deep, dark flavors and aromas that make this wine a great pair with rustic fare such as winter stew, Portobello-lamb ravioli, and dry jack cheese. It will age well for the next decade. Syrah has become a "go-to" grape for many parts of California. Our temperate climate and the adaptability of the grape make it a good choice to plant in many terroirs. When handled properly, it produces a wine that is deeply colored and is often full-bodied. Each clone was hand-picked, sorted and destemmed into small fermentation vessels. After a lengthy cold-soak, the wine was inoculated with a yeast isolated specifically for Syrah, and hand punched for 22 days. After a light pressing, it was placed in new American and once-used French barrels for an 18 month aging period. It was bottled on June 8th and received 5 months of bottle aging prior to release on November 12th, 2007.

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