Enkidu Petite Sirah Red Hills Lake County Diener Ranch 2005

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Winemaker's Notes:

This is a balanced Petite Sirah's that offers incredible complexity. Diener Ranch is from the Red Hills region of Lak...

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User Reviews for Enkidu Petite Sirah Red Hills Lake County Diener Ranch

Winemaker's Notes:

This is a balanced Petite Sirah's that offers incredible complexity. Diener Ranch is from the Red Hills region of Lake County. The deep, red, rocky volcanic soils of this region contribute to complex aromas and flavors, and a muscular, refined structure. the 2005 Diener Ranch has a profound black pepper spice that provides the backbone of both the aromas and flavors. Ripe plum, sage, licorice and hints of coffer and leather contribute to an excitingly complex wine. The structure is full-bodied with refined mouth filling tannins and finish that goes on and on. The dark fruit of Petite Sirah undergoes native yeast fermentation after a five-day cold soak. Due to the tannin structure of Petite Sirah no stems are retained. Punch downs occur twice daily until dryness, after which the tank is sealed for extended maceration. At pressing the free run and the first light pressings go directly to French oak barrels, 30 - 40% new, followed by rackings every four months with a great deal of splashing. After 16 months we bottle unfiltered, and then allow six months before release.

This is a balanced Petite Sirah's that offers incredible complexity. Diener Ranch is from the Red Hills region of Lake County. The deep, red, rocky volcanic soils of this region contribute to complex aromas and flavors, and a muscular, refined structure. the 2005 Diener Ranch has a profound black pepper spice that provides the backbone of both the aromas and flavors. Ripe plum, sage, licorice and hints of coffer and leather contribute to an excitingly complex wine. The structure is full-bodied with refined mouth filling tannins and finish that goes on and on. The dark fruit of Petite Sirah undergoes native yeast fermentation after a five-day cold soak. Due to the tannin structure of Petite Sirah no stems are retained. Punch downs occur twice daily until dryness, after which the tank is sealed for extended maceration. At pressing the free run and the first light pressings go directly to French oak barrels, 30 - 40% new, followed by rackings every four months with a great deal of splashing. After 16 months we bottle unfiltered, and then allow six months before release.

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