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Syrah, Boushey Vineyard |
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Wine Details
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Description:
At harvest, the grapes were gently crushed, then fermented in 1¾-ton stainless tanks and ¾-
ton Macrobins following several days of cold soak, using a variety of yeast strains isolated
from the Rhône valley. When complete, the wine was dejuiced through large stainless steel
strainers, then gently transferred to French oak barrels. This process, rather than hardpressing,
gives us exceptionally focused, high-quality wine low in phenolic solids. It was
bottled after fifteen months ageing. It’s enjoyable now and should develop in the bottle for
five to seven years.
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