Growler 1.9L Blend Syrah, Temp & PVerdot
Using Syrah as a foundation, I wanted to add complex flavors of cherry and licorice from the Tempranillo to brighten the blend and silky velvety texture with blackberry and boysenberry from the Petit Verdot. This pays homage to some of the cutting-edge blends being done in California and Spain.
Syrah Clone Estrella
Tempranillo Mix of Clone 3 & 770
Petit Verdot Clone 400
All three were immediately crushed and de-stemmed, inoculated with yeast, fermented in separate tanks and pressed when dry into barrels. The Petit Verdot was aged in a heavy toast American oak barrel; Tempranillo in medium plus toast American oak; and Syrah in 40% new French Oak Medium toast.
The nose is of baking spices and blackberries with some boysenberriy. I also detect a little floral note with some black tea and cola. The flavors are dominated by dark berries and some boysenberry pie. There is a touch of dark cherries and licorice likely from the Tempranillo and a little bit of molasses and cocoa. The mouthfeel is silky and full with a nice long finish of spice with caramel.
What to eat?
Blends are very nice because they match up with multiple foods. I think of braised meats, pork and grilled steaks. This wine would be great for a summer BBQ feel free to use it with heavy barbecue sauces.