Viña Leyda Cabernet Sauvignon Single Vineyard 2004

Winemaker's Notes:

WINEMAKING The grapes were hand harvested during the first week of April at 24º brix, in order to achieve mature tannins. After a gentle crushing, the grapes and juice were chilled to 10º C and remained for 5 days under anaerobic conditions before selected yeast inoculation. Fermentation occurred at 28-29 ªC for 7 days with a “pumping over” regime of 3-4 times per day. The wine was left on its lees and skins for an additional 3 days in order to obtain more structure. After malolactic fermentation wine was a racked into French oak barrels and aged for 12 months. TASTING NOTES Raspberries and cherries, green herbs and a smoked meaty note join together in this complex and opulent Syrah. On the palate it is rich, soft, with a good structure, velvety tannins and fresh fruity flavours. TECHNICAL NOTES Acidity: 5.67 g/L PH: 3.53 Residual Sugar: 2.09 g/L Alcohol: 14.3 % by volume

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WINEMAKING The grapes were hand harvested during the first week of April at 24º brix, in order to achieve mature tannins. After a gentle crushing, the grapes and juice were chilled to 10º C and remained for 5 days under anaerobic conditions before selected yeast inoculation. Fermentation occurred at 28-29 ªC for 7 days with a “pumping over” regime of 3-4 times per day. The wine was left on its lees and skins for an additional 3 days in order to obtain more structure. After malolactic fermentation wine was a racked into French oak barrels and aged for 12 months. TASTING NOTES Raspberries and cherries, green herbs and a smoked meaty note join together in this complex and opulent Syrah. On the palate it is rich, soft, with a good structure, velvety tannins and fresh fruity flavours. TECHNICAL NOTES Acidity: 5.67 g/L PH: 3.53 Residual Sugar: 2.09 g/L Alcohol: 14.3 % by volume

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