Winery Cono SurLa Palma Single Vineyard Block 25 Syrah
Red wine
In the mouth this red wine is a powerful with a lot of tannins present in the mouth.
This wine generally goes well with poultry, beef or game (deer, venison).
Taste structure of the La Palma Single Vineyard Block 25 Syrah from the Winery Cono Sur
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the La Palma Single Vineyard Block 25 Syrah of Winery Cono Sur in the region of Aconcagua is a powerful with a lot of tannins present in the mouth.
Wine flavors and olphactive analysis
On the nose the La Palma Single Vineyard Block 25 Syrah of Winery Cono Sur in the region of Aconcagua often reveals types of flavors of non oak, earth or microbio and sometimes also flavors of vegetal, oak or spices.
Food and wine pairings with La Palma Single Vineyard Block 25 Syrah
Pairings that work perfectly with La Palma Single Vineyard Block 25 Syrah
Original food and wine pairings with La Palma Single Vineyard Block 25 Syrah
The La Palma Single Vineyard Block 25 Syrah of Winery Cono Sur matches generally quite well with dishes of beef, lamb or game (deer, venison) such as recipes of ramen burger, braised lamb with peppers or ramen (noodle) soup.
Details and technical informations about Winery Cono Sur's La Palma Single Vineyard Block 25 Syrah.
Discover the grape variety: Calitor
Calitor is a black grape variety of Provençal origin that is not widely grown in France. It is only cultivated on a little more than a hundred hectares in total. The main characteristic of this variety is its bent stalk. Its adult leaves have 5 lobes and angular teeth. The leaf blade is both pubescent and downy. The young leaves have a pinkish tinge, especially in autumn. They are also downy. The tip of the calitor branch is cottony. Calitor is a recommended grape variety in the departments of Vaucluse and Var and is authorized in others such as Gard, Drôme and Ardèche. It has two variants, namely the grey calitor and the white calitor. The calitor is matured only 35 days after the chasselas but it is very productive. It appreciates hot and dry soils. This variety is resistant to oidium, but it remains sensitive to grey rot and mildew. Calitor produces a light, low-alcohol wine with little colour.
Last vintages of this wine
The best vintages of La Palma Single Vineyard Block 25 Syrah from Winery Cono Sur are 2011, 2016, 2015, 2013 and 0.
Informations about the Winery Cono Sur
The Winery Cono Sur is one of of the world's great estates. It offers 157 wines for sale in the of San Antonio Valley to come and discover on site or to buy online.
The wine region of San Antonio Valley
San Antonio Valley is a small wine region in Chile, located near the Pacific coast 80km (50 miles) as the crow flies west of the capital, Central-valley/maipo-valley/santiago">Santiago. A relatively recent addition to the Chilean national Vineyard, the region stands out as being able to produce quality Pinot Noir along with internationally respected white wines, including Sauvignon Blanc and Chardonnay. The province for which the valley is named surrounds the coastal city of San Antonio, 90km (55 miles) west of central Santiago and just South of Casablanca Valley. Vineyards lie on the rolling hills that characterize the region, often within 32km (20 miles) of the Pacific Ocean that forms San Antonio's western edge.
The wine region of Aconcagua
The Aconcagua Valley is a wine-producing region of Chile, located 100 kilometres (60 miles) North of the capital, Santiago. It was Long thought that this hot, Dry valley was not suitable for growing wine grapes but the quality of the region's modern-day Cabernet Sauvignon, Syrah and Merlot has robustly reversed this opinion. The Aconcagua Valley is found on the east side of the Aconcagua region, one of Chile's four main producing regions. It takes its name from the eponymous river flowing through it, which in turn is named after the 6,960 meter-high (2,284ft) Mt.
The word of the wine: Cryo-extraction
This technique was very popular at the end of the 80's in Sauternes, a little less so now. The grapes are frozen before pressing, and the water transformed into ice remains in the marc, only the sugar flows out. As with the concentrators, the "cryo" can also increase bad taste and greenness.
