Winery CopainHarrison Clarke 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 Harrison Clarke Syrah from the Winery Copain
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Harrison Clarke Syrah of Winery Copain 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 Harrison Clarke Syrah of Winery Copain in the region of California often reveals types of flavors of earth.
Food and wine pairings with Harrison Clarke Syrah
Pairings that work perfectly with Harrison Clarke Syrah
Original food and wine pairings with Harrison Clarke Syrah
The Harrison Clarke Syrah of Winery Copain matches generally quite well with dishes of beef, lamb or game (deer, venison) such as recipes of beef bobotie, leg of lamb cooked in yoghurt / tave kosi (albania) or duckling with bigarrade.
Details and technical informations about Winery Copain's Harrison Clarke Syrah.
Discover the grape variety: Courbu
Structured and aromatic dry or sweet whites with a pale golden hue, an ample palate with preserved acidity and signature aromas of yellow fruits (apricot, peach), citrus, white flowers and honeyed notes in the sweet style. A component of Jurançon AOC, Pacherenc du Vic-Bilh AOC and Béarn AOC blends, it defines the aromatic richness of Béarn whites. French autochthonous variety from the South-West, mainly grown in Béarn and Madiran.
Last vintages of this wine
The best vintages of Harrison Clarke Syrah from Winery Copain are 2007, 0
Informations about the Winery Copain
The Winery Copain is one of of the world's great estates. It offers 69 wines for sale in the of Santa Ynez Valley to come and discover on site or to buy online.
The wine region of Santa Ynez Valley
Highly diverse east-west Santa Barbara AVA (1°F rise per mile inland, AVA 1983, 70+ grapes): cool in the west, Pinot Noir reigns in reds and vibrant Chardonnay in whites. Central Ballard Canyon, fleshy, spicy Syrah. Hotter east, structured Bordeaux Cabernet Sauvignon and Merlot, Rhône varieties. Also Sauvignon Blanc, Riesling and Gewurztraminer.
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: 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.
