Winery Saint ClairJames Sinclair 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 James Sinclair Syrah from the Winery Saint Clair
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the James Sinclair Syrah of Winery Saint Clair in the region of North Island is a powerful with a nice balance between acidity and tannins.
Wine flavors and olphactive analysis
On the nose the James Sinclair Syrah of Winery Saint Clair in the region of North Island often reveals types of flavors of earth, oak or black fruit.
Food and wine pairings with James Sinclair Syrah
Pairings that work perfectly with James Sinclair Syrah
Original food and wine pairings with James Sinclair Syrah
The James Sinclair Syrah of Winery Saint Clair matches generally quite well with dishes of beef, lamb or game (deer, venison) such as recipes of homemade italian lasagna, royal couscous (lamb, chicken, merguez) or roast deer my grandmother's way.
Details and technical informations about Winery Saint Clair's James Sinclair Syrah.
Discover the grape variety: Blush seedless
Table grape with long clusters and seedless rose-red berries, thin skin and crunchy flesh, with a neutral sweet flavour. Early ripening. Very rarely vinified. Grown in California, Australia and Chile for export markets, prized for its attractive pink-red colour, pleasant neutral taste and excellent cold-storage life. American black seedless table grape variety bred for fresh consumption.
Last vintages of this wine
The best vintages of James Sinclair Syrah from Winery Saint Clair are 0, 2018
Informations about the Winery Saint Clair
The Winery Saint Clair is one of of the world's great estates. It offers 131 wines for sale in the of Gimblett Gravels to come and discover on site or to buy online.
The wine region of Gimblett Gravels
Unique trademark terroir of Hawke's Bay (~800 ha, 2001 association, ≥95% gravels): Bordeaux varieties and Syrah are the signature red kings (90% of the vineyard) — dominant Merlot (35%), Syrah (20%) and Cabernet Sauvignon, signature intense profile with ripe black fruit (cassis, blackberry), spices and a peppery touch, racy tannins and power. Loose, draining gravels storing daytime heat, the region's warmest terroir, comparable to Bordeaux.
The wine region of North Island
New Zealand's North Island, warmer and more varied than the South Island. Bordeaux varieties and Pinot Noir as signatures. Merlot in Hawke's Bay as a supple red with notes of plum, ripe cherry, fresh herbs and a spicy touch, round tannins — blended with Cabernet and peppery Syrah. Fine Pinot Noir in Wairarapa/Martinborough (cherry, undergrowth).
The word of the wine: Solera
A method of maturing practiced in Andalusia for certain sherries, which aims to continuously blend older and younger wines. It consists of stacking several layers of barrels; those located at ground level (solera) contain the oldest wines, the youngest being stored in the barrels on the upper level. The wine to be bottled is taken from the barrels on the lower level, which is replaced by younger wine from the upper level, and so on.
