Winery StonehedgeSyrah
Red wine
In the mouth this red wine is a powerful with a lot of tannins present in the mouth.
This wine generally goes well with poultry, beef or game (deer, venison).
Taste structure of the Syrah from the Winery Stonehedge
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Syrah of Winery Stonehedge in the region of California is a powerful with a lot of tannins present in the mouth.
Wine flavors and olphactive analysis
On the nose the Syrah of Winery Stonehedge in the region of California often reveals types of flavors of non oak, microbio or oak and sometimes also flavors of spices, 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 Stonehedge matches generally quite well with dishes of beef, lamb or game (deer, venison) such as recipes of baked marrow bones, lamb shoulder confit or duck leg confit in white wine.
Details and technical informations about Winery Stonehedge's Syrah.
Discover the grape variety: Reichensteiner
Intraspecific crossing between the müller-thurgau and a variety resulting from the crossing (madeleine angevine x calabre blanc) obtained in Germany in 1939 by Heinrich Birk (1898-1973). It can be found in France (Alsace, etc.), Great Britain, the Netherlands, Germany, Belgium, Switzerland, New Zealand, etc.
Last vintages of this wine
The best vintages of Syrah from Winery Stonehedge are 2016, 2013, 0, 2018 and 2014.
Informations about the Winery Stonehedge
The Winery Stonehedge is one of of the world's great estates. It offers 55 wines for sale in the of California to come and discover on site or to buy online.
The wine region of California
California is the largest and most important wine region in the United States. It represents the southern two-thirds (850 miles or 1,370 kilometers) of the country's west coast. (Oregon and Washington make up the rest. ) The state also spans nearly 10 degrees of latitude.
The word of the wine: Reduction
A physiological and chemical phenomenon that occurs in wine in the absence of oxygen. The smell of reduction is characterized by animal and sometimes fetid notes that disappear in principle with aeration. It is recommended to decant reduced wines.
