Senast provat av vinet Beckmen Estate Syrah

Färgen är blåröd med viss utveckling. Mörka bär, röda körsbär, charkuterier, peppar, rostade ekfat, cigarrlåda, tobak, mörk choklad och Lakrisal. Listan kan säkert göras längre men intrycken är sammansatta med ålderns rätt och det blir allt svårare att peka ut enskilda aromer. Det är med en glädjande överraskning vinet har utvecklats. Där finns fortfarande en tuff kärna som vittnar om ett kvalitetsbygge helt utanför den sötjolmiga fåran. Nu är vinet relativt lent i gommen och ytterligare lagring skulle endast leda till att frukten torkar ut helt. Men syror och frukt finns och gör vinet mycket njutbart just nu om man gillar utvecklade viner och Syrah.

Druvsammansättning: Syrah

Mer info om årgången: 100% estate grapes from Purisima Mountain Vineyard and our estate vineyard in Los Olivos. Made from 35 individual lots consisting of 7 different clones of syrah, with 2-4 rootstock possibilities, depending on soil composition, to achieve multiple layers of flavor. Individual vineyard lots were destemed, gently crushed and cold-soaked for 48 hours to extract color and taste-enhancing phenolics. Fermentation took place in open tops for a period of 7-12 days, depending on the lot. The caps were punched down by hand three times daily. After fermentation, the wines were gently pressed and racked to barrel. The wine underwent spontaneous malolactic fermentation in barrel to integrate fruit and oak character. The wine was barrel aged for 14 months in 40% new French oak and 50% one to three year old barrels, and 10% neutral. French barrel coopers include Francois Freres, Remond, Saury, and Seguin Moureau. The wine was bottled unfined and unfiltered.

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Röd, ogenomtränglig färg. Nyanserad, lite obehagligt bränd doft med inslag av brynt smör, gräs, rå potatis, rotfrukter, lagerblad, läder, kryddpeppar, salvia, barbequechips, baconsvålar, grillkrydda, vitpeppar. Frisk, fyllig, kryddig, eldig, kemisk, nyanserad smak med inslag av lagerblad, kaffe, kakao, eneträ och rå potatis. Vinet känns rejält utvecklat och känns egensinnigt och intressant. Lång, sammansatt eftersmak med viss sötma.

Druvsammansättning: Syrah

Mer info om årgången: 100% estate grapes from Purisima Mountain Vineyard and our estate vineyard in Los Olivos. Made from 35 individual lots consisting of 7 different clones of syrah, with 2-4 rootstock possibilities, depending on soil composition, to achieve multiple layers of flavor. Individual vineyard lots were destemed, gently crushed and cold-soaked for 48 hours to extract color and taste-enhancing phenolics. Fermentation took place in open tops for a period of 7-12 days, depending on the lot. The caps were punched down by hand three times daily. After fermentation, the wines were gently pressed and racked to barrel. The wine underwent spontaneous malolactic fermentation in barrel to integrate fruit and oak character. The wine was barrel aged for 14 months in 40% new French oak and 50% one to three year old barrels, and 10% neutral. French barrel coopers include Francois Freres, Remond, Saury, and Seguin Moureau. The wine was bottled unfined and unfiltered.

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Tät rödblå färg. En stor och fyllig doft av mörka bär, pepprighet och cigarrlåda hopsnickrad av ek möter näsan. En närmast bombastiskt stor och fruktig smak av björnbär, pepprighet, lakrisal och choklad övergår i cigarrlåda och tjärad båt i den mycket långa eftersmaken. Ett komplext, kraftfullt och mycket koncentrerat och smakrikt vin i druvtypisk stil som representerar det häftiga och oeleganta Kalifornien.

Druvsammansättning: Syrah

Mer info om årgången: 100% estate grapes from Purisima Mountain Vineyard and our estate vineyard in Los Olivos. Made from 35 individual lots consisting of 7 different clones of syrah, with 2-4 rootstock possibilities, depending on soil composition, to achieve multiple layers of flavor. Individual vineyard lots were destemed, gently crushed and cold-soaked for 48 hours to extract color and taste-enhancing phenolics. Fermentation took place in open tops for a period of 7-12 days, depending on the lot. The caps were punched down by hand three times daily. After fermentation, the wines were gently pressed and racked to barrel. The wine underwent spontaneous malolactic fermentation in barrel to integrate fruit and oak character. The wine was barrel aged for 14 months in 40% new French oak and 50% one to three year old barrels, and 10% neutral. French barrel coopers include Francois Freres, Remond, Saury, and Seguin Moureau. The wine was bottled unfined and unfiltered.

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