2005 Trinchero Family Syrah

VINEYARD INFORMATION

While the cooling fog which rolls in between the Santa Lucia and Gabilan mountain ranges normally keeps temperatures below 75 degrees, the 2005 vintage will be best remembered as one of the latest and largest crop years in Monterey County’s history. The cool conditions combined with spring rains held back budbreak and fruit set. The grapes slowly and evenly ripened over the summer months and into October.

WINEMAKING

Our 2005 Trinchero Family Syrah was fermented using the delestage method favored by many top Bordeaux chateaux. During this process, we rack the fermenting wine into an empty tank, allowing the cap to settle to the bottom. We then return the wine back to that original tank, splashing the juice over the cap. This helps to develop deeper color and greater flavor extraction. It also gives us the opportunity to remove seeds, which can add harsh tannins to a finished wine. After a 14 day maceration, the wine was transferred to  smaller barrels, from a combination of American, French and Hungarian oak sources where it was aged for 14 months.

WINEMAKER NOTES

The long growing season produced fruit with a deeply saturated purple-black hue. On the nose, the wine exhibits aromas of blueberry, blackberry, and raspberry, with vanilla and white pepper notes. The palate showcases a wealth of rich fruit with a balanced tannin structure, which integrates nicely into the richness of the fruit.

CHEF NOTES

A brilliant ripe fruit character coupled with the perfect balance of alcohol and acidity make our 2005 Trinchero Family Syrah enjoyable on its own or with a wide variety of dishes. Enjoy it with a traditional Coq Au Vin or cedar-planked smoked salmon. The wine’s spicy notes also complement peppery dishes such as blackened sirloin steak or chicken and andouille jambalaya.

WINE INFORMATION