For those of you in the I can't find good wine hinterlands
COLVECCHIO
2001
Grape Variety: 100% Syrah
Growing Conditions: Montalcino was subjected to a biting spring frost which significantly reduced yields in many vineyards. June offered some rainfall, however the extreme heat of July onward, even if at a more gradual pace than previous years also affected grape quality. Weather conditions during harvest were said to be “ideal”.
Date of Harvest: September 1 to 10
Date of Bottling: April 2003
FERMENTATION
Method: In stainless steel at a controlled temperature of 24-26° C for about 10 days. Maolactic fermentation in barrique, followed by 14 months barrel aging in French oak ( 38% new) plus appropriate bottle aging before release.
TECHNICAL CHARACTERISTICS
Brix: 24.5
Alcohol content (%): 14
pH: 3.9
Extract (g/lt.): 33.2
Color Intensity: 1689
ACIDITY (g/lt.)
Total: 5.7
Malic: 0.02
Volatile: 0.6
SO2 (mg/lt.)
Total: 95
Free: 33
Special comment by the wine maker: “Because Syrah is a grape variety that supports the heat well, in extremely warm vintages such as 2001, it perfectly expresses itself”.
Tasting Comments: Excellent Ruby to claret colour. First nose bouquet is both spicy and fresh, with hints of tobacco, smoked meats, strawberry and red currants. The tannins are notable, but not in an overpowering way. Has good mouth feel and a sufficiently balanced acidity. The wine is well structured, though with some bottle inconsistency noted between tasters. Should be good for moderate aging.
2001
Grape Variety: 100% Syrah
Growing Conditions: Montalcino was subjected to a biting spring frost which significantly reduced yields in many vineyards. June offered some rainfall, however the extreme heat of July onward, even if at a more gradual pace than previous years also affected grape quality. Weather conditions during harvest were said to be “ideal”.
Date of Harvest: September 1 to 10
Date of Bottling: April 2003
FERMENTATION
Method: In stainless steel at a controlled temperature of 24-26° C for about 10 days. Maolactic fermentation in barrique, followed by 14 months barrel aging in French oak ( 38% new) plus appropriate bottle aging before release.
TECHNICAL CHARACTERISTICS
Brix: 24.5
Alcohol content (%): 14
pH: 3.9
Extract (g/lt.): 33.2
Color Intensity: 1689
ACIDITY (g/lt.)
Total: 5.7
Malic: 0.02
Volatile: 0.6
SO2 (mg/lt.)
Total: 95
Free: 33
Special comment by the wine maker: “Because Syrah is a grape variety that supports the heat well, in extremely warm vintages such as 2001, it perfectly expresses itself”.
Tasting Comments: Excellent Ruby to claret colour. First nose bouquet is both spicy and fresh, with hints of tobacco, smoked meats, strawberry and red currants. The tannins are notable, but not in an overpowering way. Has good mouth feel and a sufficiently balanced acidity. The wine is well structured, though with some bottle inconsistency noted between tasters. Should be good for moderate aging.
posted by ~Sparrow | Saturday, July 01, 2006
1 Comments:
Very nice!
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