Wine Article
2006 Arcadian Syrah Purisima Mountain Vineyard
Last edited on 9/3/2013 by Cesare
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pH: 3.84
TA: 5.7 g/l
Alcohol: 14.7%
.37ppm Dissolved O2
This wine was fermented with 50% whole cluster to about 34 degrees centigrade.
Lots were pressed directly to barrel and aged for 26 months before being bottled without fining or filtration.
TA: 5.7 g/l
Alcohol: 14.7%
.37ppm Dissolved O2
This wine was fermented with 50% whole cluster to about 34 degrees centigrade.
Lots were pressed directly to barrel and aged for 26 months before being bottled without fining or filtration.