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Bilancia La Collina Syrah 2006

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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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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%.

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 2006 Syrah was in barrel for 22 months; 90% new French Burgundy barrels. The wine was regularly and carefully racked and very gently aerated during aging. 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 has possessed an “x” factor since fermentation including a unique and incredible spicy/licorice texture. This can only be attributed to the site and particular special growing conditions.

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