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Matchbook Syrah 2012

Winemaker's Notes:

The Dunnigan Hills grapes were gently crushed within 20 minutes of harvest. Specially selected yeast was used on 30% of the fruit to enhance color and flavor extraction without harsh tannins. Native yeast was used on 70% of the ferments to add complexity and richness. We barrel fermented four tons of the Syrah Noir clone; another six and a half tons was fermented in open–top micro bins. 5% of the juice was bled to concentrate flavors, but we had such good color in 2012 that we didn’t want to bleed off too much. The remaining fruit was tank fermented and pumped over twice a day until nearly dry. All the lots were pressed, blended together and aged in oak barrels for 21 months. We like to use an assortment of French, European and American oak and only 22% new to avoid over-oaking. We blended in 9% Cabernet Sauvignon to give the wine depth, richness and improved structure

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Matchbook:
This is a duplicate winery page of Matchbook Wine Company: http://www.snooth.com/winery/matchbook-wine-company-zamora/

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Tasting Notes:

Our 2012 Matchbook Syrah is the perfect example of why we love to grow this Mediterranean varietal. The aromas are an enticing mix of cocoa powder, plum, violets and earth. Juicy blackberry and raspberry are followed by long lingering flavors of dark chocolate truffles and smoked bacon.

The Dunnigan Hills grapes were gently crushed within 20 minutes of harvest. Specially selected yeast was used on 30% of the fruit to enhance color and flavor extraction without harsh tannins. Native yeast was used on 70% of the ferments to add complexity and richness. We barrel fermented four tons of the Syrah Noir clone; another six and a half tons was fermented in open–top micro bins. 5% of the juice was bled to concentrate flavors, but we had such good color in 2012 that we didn’t want to bleed off too much. The remaining fruit was tank fermented and pumped over twice a day until nearly dry. All the lots were pressed, blended together and aged in oak barrels for 21 months. We like to use an assortment of French, European and American oak and only 22% new to avoid over-oaking. We blended in 9% Cabernet Sauvignon to give the wine depth, richness and improved structure

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8,865 produced.

Wine Specs:

Alcohol: 13.9% pH: 3.84
Total Acidity: .71 grams per liter

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