Winery Coronado - Arizona Syrah

Winery CoronadoArizona Syrah

The Arizona Syrah of Winery Coronado is a red wine from the region of Arizona.
This wine generally goes well with beef, lamb or mature and hard cheese.

Wine flavors and olphactive analysis

Details and technical informations about Winery Coronado's Arizona Syrah.

Grape varieties
Region/Great wine region
Style of wine
Allergens
Contains sulfites

Discover the grape variety: Hibou blanc

Simple, fresh dry whites with a pale golden colour, a supple palate with moderate acidity, and understated aromas of citrus and white flowers. Rustic and discreet profile. Nearly extinct, preserved in INRAE varietal collections; testifies to the pre-phylloxera ampelographic diversity of the South-West and studied for its genetic interest. Rare French white variety, formerly grown in the South-West.

Informations about the Winery Coronado

The winery offers 18 different wines.
Its wines get an average rating of 3.7.
It is in the top 5 of the best estates in the region
It is located in Arizona

The Winery Coronado is one of of the world's greatest estates. It offers 9 wines for sale in the of Arizona to come and discover on site or to buy online.

Top wine Arizona
In the top 85000 of of United States wines
In the top 500 of of Arizona wines
In the top 350000 of red wines
In the top 600000 wines of the world

The wine region of Arizona

Emerging US Southwest state, high-altitude vineyards (1,370-1,580 m) on volcanic soils. Rhone and Mediterranean grapes are the stars: signature Syrah (blackberry, pepper, olive, violet, round tannins), fruity Grenache, dense sun-drenched Mourvedre. Also spicy Tempranillo and fruity Sangiovese. Aromatic Viognier (apricot, flowers) and deeply coloured Petite Sirah in whites.

The word of the wine: Malolactic fermentation

Called second fermentation or malo for short. It is the degradation (under the effect of bacteria) of the malic acid naturally present in the wine into milder, less aggressive lactic acid. Some producers or wineries refuse this operation by "blocking the malo" (by cold and adding SO2) to keep a maximum of acidity which carries the aromas and accentuates the sensation of freshness.

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