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2008 Napa Valley Syrah
January 26, 2011 by Tim
Filed under Syrah, Winemaker Notes
Podcast: Play in new window | Download
The cool, breezy Carneros location with a north-facing exposure guarantees that our hillside Syrah gets plenty of the all-important hang time it needs to develop full, ripe, rich flavors. Winemaker Geoff Gorsuch comments that “2008 was an extremely challenging vintage that left us with distressingly low yields, but the flavors are there in spades. This wine is bursting with cherries and spice!”
Flavor profile: Big, rich flavors of ripe cherry, strawberry, sweet plum and cocoa with anise and spice. Firm tannins.
2008 Vintage: A dynamic growing season with surprisingly low yields of flavorful berries showing great intensity of color and flavor
Drink now and through: 2014
Food Suggestions
Our Syrah is the perfect partner for simple, rustic fare like wild game, slow- cook dishes and grilled sausages. With its origins in the south of France, Syrah complements the flavors of the region particularly well. Colleen’s Kitchen has several recipes matched with Syrah including her new Rabbit Cacciatore.
2007 Napa Valley Syrah
March 21, 2010 by David
Filed under Blog, Syrah, Winemaker Notes
Podcast: Play in new window | Download
New release! When you crave deep, dark intensity this is the wine for you! Thick skinned and loaded with pigment, Syrah was born to make a statement!
It’s such a pleasure to begin releasing our reds from the 2007 vintage. It was about as close to a textbook growing season as we could hope for.
What does a good year mean to you? Rich, concentrated flavors, beautiful balance and varietal character spilling out of the glass. Our 2007 Napa Valley Syrah is loaded with bold black plum, ripe cherry, dried herbs, cocoa and toasty vanilla-oak.
Syrah and food: Our Syrah partners well with rustic fare like beef stew, wild game, grilled sausages or slow-cooked dishes. Mediterranean dishes are a natural for this native of southern France. Savoring a glass of the Syrah with Colleen’s recipe for Mediterranean Pork Tenderloin is the next best thing to an evening in Provence. Bon appétit!
Syrah and Roast Turkey with Citrus Herb Glaze
October 31, 2009 by David
Filed under Wine & Recipe of The Month
Syrah with poultry, you ask? Absolutely! Your traditional Thanksgiving turkey is enlivened with zesty citrus and the Provencal herbs and garlic build a delicious bridge to our spicy, earthy Syrah. Create new traditions with savory Brussels Sprouts with Pancetta and crowd-pleasing Maple Candied Sweet Potatoes as side dishes. All you need to top it off is Gram’s Pumpkin Pie and a glass of Chenin Blanc! Enjoy!
Roast Turkey with Citrus Herb Glaze
Ingredients
One 12-pound turkey
6 tablespoons unsalted butter, melted
¼ cup orange juice
1/8 cup apple juice
2 tablespoons lemon juice
1 tablespoon dried thyme
1 teaspoon kosher salt
½ teaspoon black pepper
1 large onion, quartered
2 celery stalks, cut into 2-inch pieces
1 orange, quartered
1 lemon, quartered
1 bunch thyme sprigs
1 bunch sage sprigs
4 whole garlic cloves, peeled
3 bay leaves
4 cups chicken broth, divided
Directions
Preheat the oven to 325 degrees. Wash the turkey well and pat dry inside and out with paper towels.
In a small bowl, blend the butter, orange juice, apple juice, lemon juice, thyme, salt and pepper. Rub the turkey inside and out with the butter. Fill the cavity with the onion, celery, orange, lemon, thyme, sage, garlic, and bay leaves. Truss the turkey tightly and transfer to a rack set in a roasting pan.
Pour 2 cups of stock into the roasting pan. Roast the turkey in the oven for 45 minutes, then baste with 1 cup of the stock. Roast the turkey for 11/2 hours longer, basting with the pan juices every 20 minutes.
Add the remaining 2 cups of stock to the pan and roast the turkey for 2 hours longer, basting every 15 minutes with the pan juices. The turkey is done when an instant-read thermometer inserted into the thickest part of the thigh registers 170°. Transfer the turkey to a carving board, cover loosely with foil and let rest 20 minutes.
Carve the turkey and serve.
Serves 12
- Discover more great recipes at Colleen’s Kitchen
- Buy our Syrah and Chenin Blanc in our online store
Goosecross: Starting the Fermentation
Wonder how we get the fermentation started? In this 2-minute video Goosecross Winemaker, Geoff Gorsuch, inoculates the Syrah (mixes and adds the yeast) to begin fermentation. Enjoy!
2006 Napa Valley Syrah
September 25, 2009 by David
Filed under Syrah, Winemaker Notes
Podcast: Play in new window | Download
Full and lush flavors of boysenberry, red cherry, dark chocolate and smoke finishing with a hint of earth, spice and toasty oak.
Pairings: Grilled steak, wild game, slow-cooked dishes, sausages, aged cheeses.
New Recipe: Coq au Vin!
Mmmm… with smoked applewood bacon, mushrooms, shallots, fresh herbs, lots of wine… Just thinking about the Coq au Vin makes me ravenous!
Yes, it’s comfort-food time as the days get shorter and shorter and the nights colder and colder. And, Colleen has come up with her own special take on a classic – the perfect hunker-down, satisfying dish to warm you from the inside. And it’s an incredible match for our newly released 2006 Cabernet Franc (sorry – only 575 cases, so it’s for Wine Club only). I’m going to go out on a limb, here, and suggest that it’s probably going to be pretty-darned tasty with the earthy flavors of our Syrah or Merlot, too!
In any case, any time you want something truly delectable and a recipe that’s been tested and re-tested go to Colleen’s Kitchen. Of course, they’re all paired with wine! Bon appetit!
2005 Napa Valley Syrah
August 27, 2008 by David
Filed under Syrah, Winemaker Notes
Podcast: Play in new window | Download
Rich, deep flavors of black currant, boysenberry, dark chocolate and smoke finishing with a subtle hint of earth. Pairings: Grilled steak, wild game, slow-cooked dishes, aged cheeses.
Syrah
June 22, 2007 by David
Filed under Winemaker Notes
Podcast: Play in new window | Download
Deep, dark fruit with a little earth, smoke and a meaty quality. Sounds pretty good, doesn’t it?
Syrah comes to us from the Rhone Valley of southern France. It’s one of the oldest varieties we know. Just think, Julius Caesar may well have enjoyed a glass of Syrah just as much as we do today.
Nancy Hawks Miller, our Director of Education, continues her podcast series on the major wine grape varietals with Syrah.
