Winery Javelina LeapSyrah
Red wine
This wine generally goes well with beef, lamb or mature and hard cheese.
Wine flavors and olphactive analysis
On the nose the Syrah of Winery Javelina Leap in the region of Arizona often reveals types of flavors of non oak, earth or vegetal and sometimes also flavors of oak, black fruit.
Food and wine pairings with Syrah
Pairings that work perfectly with Syrah
Original food and wine pairings with Syrah
The Syrah of Winery Javelina Leap matches generally quite well with dishes of beef, lamb or spicy food such as recipes of venison leg in casserole, chaouia lamb or filet mignon with curry.
Details and technical informations about Winery Javelina Leap's Syrah.
Discover the grape variety: Jurançon
Jurançon white is a grape variety that originated in France (South West). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. This variety of grape is characterized by small bunches, and grapes of medium size. The white Jurançon can be found cultivated in these vineyards: South-West, Cognac, Bordeaux, Provence & Corsica, Languedoc & Roussillon, Rhone Valley.
Last vintages of this wine
The best vintages of Syrah from Winery Javelina Leap are 2015, 0
Informations about the Winery Javelina Leap
The Winery Javelina Leap is one of of the world's greatest estates. It offers 20 wines for sale in the of Arizona to come and discover on site or to buy online.
The wine region of Arizona
Arizona is located in the extreme Southwestern corner of the United States of America, bordered by Mexico to the south and southern California to the west. It covers 300,000 km² (114,000 square miles) between latitudes 31°N and 36°N. The main varieties used to make Arizona wines are Syrah, Viognier, Muscat and, of course, the ubiquitous Cabernet Sauvignon and Zinfandel. They do best in cooler regions, especially in the southwest.
The word of the wine: Musty (taste of)
A disgusting taste due to a defect in the grapes or, more commonly, a defect in the barrel.
