Winery La ConcepciónSyrah
Red wine
This wine generally goes well with beef, lamb or mature and hard cheese.
The Syrah of the Winery La Concepción is in the top 50 of wines of Bolivia and in the top 40 of wines of Tarija.
Wine flavors and olphactive analysis
On the nose the Syrah of Winery La Concepción in the region of Tarija 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 Syrah
Pairings that work perfectly with Syrah
Original food and wine pairings with Syrah
The Syrah of Winery La Concepción matches generally quite well with dishes of beef, lamb or spicy food such as recipes of blanquette of monkfish with small vegetables, leg of lamb cooked in yoghurt / tave kosi (albania) or veal axoa (basque country).
Details and technical informations about Winery La Concepción's Syrah.
Discover the grape variety: Select
Simple, fresh dry whites with a pale golden robe, a supple palate with moderate acidity, and understated aromas of citrus and white flowers. Discreet, rustic profile. Preserved in a few ampelographic collections for its heritage value, this ancient variety has virtually disappeared from commercial cultivation and is studied for its genetic and historical interest.
Last vintages of this wine
The best vintages of Syrah from Winery La Concepción are 2018, 0
Informations about the Winery La Concepción
The Winery La Concepción is one of of the world's greatest estates. It offers 21 wines for sale in the of Tarija to come and discover on site or to buy online.
The wine region of Tarija
Wine capital of Bolivia, ~80% of national vineyard, vines planted between 1,600 and 2,350 m altitude (among the highest in the world). Very sunny dry climate, strong day-night temperature range. Muscat of Alexandria is the signature white king (~70%): aromatic and floral with fresh grape, citrus, white flowers, peach and honey — base of Singani, national spirit comparable to Pisco. Dense Malbec (blackberry, plum, violet, spices), firm Tannat and Cabernet in modern reds.
The word of the wine: Tanin
A natural compound contained in the skin of the grape, the seed or the woody part of the bunch, the stalk. The maceration of red wines allows the extraction of tannins, which give the texture, the solidity and also the mellowness when the tannins are "ripe". The winemaker seeks above all to extract the tannins from the skin, the ripest and most noble. The tannins of the seed or stalk, which are "greener", especially in average years, give the wine hardness and astringency. The wines of Bordeaux (based on Cabernet and Merlot) are full of tannins, those of Burgundy much less so, with Pinot Noir containing little.
