Winery BabcockUpper Crust Syrah
Red wine
In the mouth this red wine is a powerful with a nice balance between acidity and tannins.
This wine generally goes well with poultry, beef or game (deer, venison).
Taste structure of the Upper Crust Syrah from the Winery Babcock
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Upper Crust Syrah of Winery Babcock in the region of California is a powerful with a nice balance between acidity and tannins.
Wine flavors and olphactive analysis
On the nose the Upper Crust Syrah of Winery Babcock in the region of California often reveals types of flavors of non oak, earth or oak and sometimes also flavors of spices, red fruit or black fruit.
Food and wine pairings with Upper Crust Syrah
Pairings that work perfectly with Upper Crust Syrah
Original food and wine pairings with Upper Crust Syrah
The Upper Crust Syrah of Winery Babcock matches generally quite well with dishes of beef, lamb or game (deer, venison) such as recipes of venison stew with red wine, rack of lamb in a crust of herbs and seeds with thyme juice and... or whole duck casserole with white wine.
Details and technical informations about Winery Babcock's Upper Crust Syrah.
Discover the grape variety: Deckrot
Deeply coloured reds with an intense purple robe, moderate tannins and a full palate, showing simple aromas of black fruits (blackcurrant, blackberry) and inky notes. Teinturier profile. Used primarily in blending to boost colour in light reds, grown on a few hectares in Germany. German hybrid teinturier variety obtained in 1953 at Geilweilerhof (Grauburgunder × Färbertraube), with its characteristic coloured flesh.
Last vintages of this wine
The best vintages of Upper Crust Syrah from Winery Babcock are 2015, 2016, 0, 2018 and 2017.
Informations about the Winery Babcock
The Winery Babcock is one of of the world's greatest estates. It offers 83 wines for sale in the of Santa Maria Valley to come and discover on site or to buy online.
The wine region of Santa Maria Valley
First AVA of Santa Barbara (1981) on an east-west valley swept by Pacific winds: signature Pinot Noir dominant as king red with herbaceous, savoury notes and lifted red fruits, fine acidity and silky tannins. Energetic Chardonnay with tropical and floral aromas, king whites (a third of production). Also Rhône Syrah and Viognier, confidential Grenache and Marsanne. Very cool climate over a long season, a Burgundian and northern-Rhône identity.
The wine region of California
Powerful, sunny reds: dense Napa Cabernet Sauvignon (blackcurrant, chocolate, tobacco, ample tannins), spicy, jammy Zinfandel from the Sierra Foothills, silky red-fruited Pinot Noir on the cool coast (Sonoma, Russian River, Central Coast). Opulent, buttery Chardonnay, notes of yellow fruit and vanilla. Varied climate, from the hot interior to the Pacific-cooled coast. 80% of US production, 139 AVAs including Napa (1st AVA, 1981).
The word of the wine: Gross
Champagne with between 6 and 15 grams of sugar (see dosage liqueur).
