Bilancia La Collina Syrah 2004
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The winemaking philosophy is to preserve the very distinct vineyard character and fruit purity along with support from new but low impact French oak. The wine was regularly and carefully racked and very gently aerated during aging.
$99.00
The Syrah fruit was hand harvested in two phases during April 2004. The fruit was destemmed and fermentation was carried out in small open top vessels. The skins were hand plunged during fermentation. The wine was pressed off at dryness and malolactic fermentation occurred in barrel. The 2004 Syrah was in barrel for 18 months: 100% new French Burgundy barrels
The winemaking philosophy is to preserve the very distinct vineyard character and fruit purity along with support from new but low impact French oak. The wine was regularly and carefully racked and very gently aerated during aging.
The wine has possessed an “x” factor since fermentation. This can only be attributed to the site and particular special growing conditions.
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Bilancia La Collina Syrah 2005
The 2005 season was slightly warmer than average and as a result harvest was slightly earlier. The Syrah fruit was harvested in two phases during early April and on both of these occasions a small percentage of Viognier was harvested in order to include the white fruit in the red ferment. The Viognier free run juice was pressed off separately for the varietal white wine and the remaining skins only were included in the ferment. The Viognier component is approximately 2%.
Bilancia La Collina Syrah 2002
Harvested in two passes over a ten day period during late March 2002, the fruit was destemmed and crushed to open top fermenters and hand plunged during fermentation. After primary fermentation was completed the wine was pressed to barrel and underwent malolactic fermentation in barrel in new Burgundian style (Sirugue) oak .
Bilancia La Collina Syrah 2006
The 2006 season was slightly warmer than average and as a result harvest was slightly earlier. The Syrah fruit was harvested in two phases during early April and on both of these occasions a small percentage of Viognier was harvested in order to include the white fruit in the red ferment. The Viognier free run juice was pressed off separately for the varietal white wine and the remaining skins only were included in the ferment. The Viognier component is approximately 2%.
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