silky, rich2001 Bonterra Syrah. NOTES FROM WINEMAKER ROBERT BLUE The grapes were hand-harvested at optimum maturity, then crushed and fermented in acombination of one-ton, open-top bins and stainless steel fermenters specificallydesigned for red wine fermentation. The grapes were pressed at dryness andinoculated with malolactic bacteria to soften the mouthfeel. Juice was then racked into acombination of new and mature French oak barrels. When the wines finishedmalolactic fermentation, they were aged in the barrels for an additional 15 months.Rich fruit flavors of blackberry and juicy plums accented by ripe tannins dancewith dark chocolate, vanilla and oak spice on the palate. The nose is beguiling, filledwith aromatic dark fruits and nuances of white pepper spice.Like a classic Rhone, a small amount of Viognier lends a slightfloral perfume. FOOD RECOMMENDATIONS JOHN ASH - CHEF, AUTHOR, CULINARY DIRECTOR Hearty is the watchword with this richly-textured, warmly-fruited wine. Game andsmoked meats are obvious, but you might also bravely pair this with a warm spinachsalad, loaded with crisp bacon and Feta cheese, and your favorite oil and vinegardressing. Try this wine with braised and slow roasted meats, rotisserie and herbedchicken or cassoulet with smoked sausage. Aged hard cheeses like ReggianoParmigiana, Granas aged Gouda, Pecorino and the like, are a nice accompaniment tothis Syrah.
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