Michael David Winery6th Sense 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 6th Sense Syrah from the Michael David Winery
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the 6th Sense Syrah of Michael David Winery 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 6th Sense Syrah of Michael David Winery in the region of California often reveals types of flavors of non oak, earth or microbio and sometimes also flavors of vegetal, oak or tree fruit.
Food and wine pairings with 6th Sense Syrah
Pairings that work perfectly with 6th Sense Syrah
Original food and wine pairings with 6th Sense Syrah
The 6th Sense Syrah of Michael David Winery matches generally quite well with dishes of beef, lamb or game (deer, venison) such as recipes of beef bobotie, eggplant moussaka with lamb or roast duck in the oven.
Details and technical informations about Michael David Winery's 6th Sense Syrah.
Discover the grape variety: Ravat blanc
Simple, fresh dry whites with a pale golden robe, supple palate and preserved acidity, with undemonstrative aromas of white flowers, citrus (lemon) and hybrid notes. Productive profile for early drinking. Grown in small quantities in France and Canada for continental-climate vineyards, a witness to post-phylloxera French hybridization history. French white hybrid created by Jean-François Ravat in the early 20th century.
Last vintages of this wine
The best vintages of 6th Sense Syrah from Michael David Winery are 2011, 2018, 2015, 2013 and 2012.
Informations about the Michael David Winery
The Michael David Winery is one of of the world's great estates. It offers 79 wines for sale in the of Lodi to come and discover on site or to buy online.
The wine region of Lodi
Self-proclaimed world capital of Zinfandel (>40% of premium Californian production): old-vine red king (plantings from 1888) — opulent and jammy with notes of blackberry, plum, raspberry, pepper, liquorice and a tobacco touch, coated tannins. Cabernet, Syrah, Merlot, Tempranillo, Albariño, Barbera and Primitivo in the palette (>100 grapes). Viognier and Chardonnay in whites. Central Californian AVA (1986) east of the bay, Mediterranean climate tempered by the delta.
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: Filtration
Clarification of the wine using filters.
