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The grapes for the 2009 Syrah were handpicked and crushed immediately. The must was put through a 24 hour cold soak, followed by 4 to 6 days of fermentation on the skins, after which the must was pressed. This relatively brief five to seven day maceration period was chosen in order to avoid excessive seed tannin extraction. The wine was aged exclusively in French oak (54% new), for 18 months.
SUGGESTED FOOD PAIRING
Lamb Rib Chops with Exotic Spices served over Spinach Salad with Goat Cheese and Blackberries
2007 Zinfandel Receives 90 Points Connoisseurs’ Guide to California Wine, May, 2010 |
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