Ampelos Cellars Sta. Hills Syrah Gamma
The best black tie BBQ you have ever been too. Rustic yet refined. Prada meets Lucchese and they dance into the night as notes of Turkish tobacco, sweet licorice and Madagascar vanilla permeate the air. Deep hues and luscious layers of currants, blueberries, dark chocolate, cuban cigars, and a hint of mint are the opulent guests of the confident cowboy who is always calm in a room full of strangers. Well behaved guest never make history... enjoy the party!
|Wine Maker||Peter & Rebecca Work|
|Production Method||The fruit spent the night in a cold room to drop the temperatureThe grapes were de-stemmed into small 1½ ton open top fermentersCold soaked for 3-5 days after which the natural, wild fermentation kicked in. we do not use any man-made yeast any longer – we just let mother nature do her job.After 12-16 days, with 2 daily punch downs, we drained the free-run (~80%), press off the rest and barrel down the individual batchesThen the second fermentation (converts malolatic acid to lactic acid) kicks in utilizing the natural wild malolactic bacteriaThe wine was racked twice during the barrel aging – it is unfined and unfiltered|
|Ratings/Awards||90 pts - Wine Spectator, 90 pts - Wine Enthusiast|