Buena Vista Carneros Winery Ramal Vineyard Syrah 2006

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  • 2006

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Tasting Notes:

The 2006 Ramal Vineyard Syrah is very complex and an elegant expression of cool climate Syrah in which the gamey side...

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  • W&S: 86

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Loamy earth, dried berry and cedar notes are presented in a medium-weight style, ending with pencil lead shavings. Drink now. 2,250 cases made. -JL Read more

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User Reviews for Buena Vista Carneros Winery Ramal Vineyard Syrah

External Reviews for Buena Vista Carneros Winery Ramal Vineyard Syrah

External Review
Source: We Speak Wine
11/19/2010

Loamy earth, dried berry and cedar notes are presented in a medium-weight style, ending with pencil lead shavings. Drink now. 2,250 cases made. -JL


Winemaker's Notes:

After harvest the grapes were hand sorted and de-stemmed, then transferred to stainless steel tanks for a 5-day cold soak prior to fermentation. Fermentation took place in small open-top fermentors with three punch downs per day plus daily delestage (drain and return) to broaden the texture and complexity of the wine. After fermentation, the wine was matured 14 months in new French oak barrels (40%) and previously used French and Hungarian oak barrels before blending and bottling in February of 2007.

Tasting Notes:

The 2006 Ramal Vineyard Syrah is very complex and an elegant expression of cool climate Syrah in which the gamey side of Syrah is balanced by fresh fruit flavors and a food-friendly level of acidity. The aromas are deep and layered, with notes of boysenberry and blackberry, bacon fat, smoked meat, chocolate covered cherry, spice and licorice. The wine exhibits rich flavors of plum and black cherry, white pepper, with a rich mid palate that leads to a long finish. Enjoy with filet mignon or beef tenderloin, and savory wild mushroom soup.

After harvest the grapes were hand sorted and de-stemmed, then transferred to stainless steel tanks for a 5-day cold soak prior to fermentation. Fermentation took place in small open-top fermentors with three punch downs per day plus daily delestage (drain and return) to broaden the texture and complexity of the wine. After fermentation, the wine was matured 14 months in new French oak barrels (40%) and previously used French and Hungarian oak barrels before blending and bottling in February of 2007.

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1211 cases produced.

Chemical Analysis:

Alcohol: 14.5% pH: 3.74
Total Acidity: 0.56 grams per liter

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