Wine Article
2007 Geyser Peak Sparkling Shiraz
Last edited on 2/2/2013 by Cesare
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Appellation: Sonoma County
Grape Variety: 100% Shiraz
Storage/Type: 100% American Oak, 100% three and four year old oak
Maturation Time: On lees, 22 months
Alcohol: 13.5%
The 2007 Sparkling Shiraz is made from a small selection of our reserve lots of hillside Sonoma County fruit. The blend was barrel aged for 15 months in combination of three and four year-old seasoned American oak barrels, to gain maturation effect, rather than oak character.
The blend was then put down on tirage to undergo a secondary fermentation. In the traditional French manner, a small amount of sugar and yeast are added to the wine prior to bottling. The subsequent fermentation in the bottle produces the natural carbon dioxide bubble in the wine. The wine was then left on its yeast lees for twenty two months. During this time, the carbon dioxide in the wine becomes progressively integrated and has the effect of producing the tiny bubbles and fine bead seen in the glass. The lees contact also adds to the creamy texture on the palate and retention of the mousse.
Grape Variety: 100% Shiraz
Storage/Type: 100% American Oak, 100% three and four year old oak
Maturation Time: On lees, 22 months
Alcohol: 13.5%
The 2007 Sparkling Shiraz is made from a small selection of our reserve lots of hillside Sonoma County fruit. The blend was barrel aged for 15 months in combination of three and four year-old seasoned American oak barrels, to gain maturation effect, rather than oak character.
The blend was then put down on tirage to undergo a secondary fermentation. In the traditional French manner, a small amount of sugar and yeast are added to the wine prior to bottling. The subsequent fermentation in the bottle produces the natural carbon dioxide bubble in the wine. The wine was then left on its yeast lees for twenty two months. During this time, the carbon dioxide in the wine becomes progressively integrated and has the effect of producing the tiny bubbles and fine bead seen in the glass. The lees contact also adds to the creamy texture on the palate and retention of the mousse.