Winery Rune - Colibri Vineyard Syrah

Winery RuneColibri Vineyard Syrah

The Colibri Vineyard Syrah of Winery Rune is a wine from the region of Arizona.
This wine generally goes well with
The Colibri Vineyard Syrah of the Winery Rune is in the top 0 of wines of Arizona.

Details and technical informations about Winery Rune's Colibri Vineyard Syrah.

Grape varieties
Region/Great wine region
Style of wine
Alcohol
13.9°
Allergens
Contains sulfites

Discover the grape variety: Guillemot

Most certainly from Béarn. It should not be confused with the blancard - or palougue - because they both have the same synonym coer de baco. The Guillemot is practically no longer present in the vineyard and is therefore on the verge of extinction. According to published genetic analyses, it is the result of a natural cross between the Manseng Noir and the Verjuice. For more information on other relatives, click here !

Informations about the Winery Rune

The winery offers 28 different wines.
Its wines get an average rating of 4.1.
It is in the top 10 of the best estates in the region
It is located in Arizona

The Winery Rune is one of of the world's greatest estates. It offers 19 wines for sale in the of Arizona to come and discover on site or to buy online.

Top wine Arizona
In the top 65000 of of United States wines
In the top 300 of of Arizona wines
In the top 300000 of wines
In the top 550000 wines of the world

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: Malolactic fermentation

Called second fermentation or malo for short. It is the degradation (under the effect of bacteria) of the malic acid naturally present in the wine into milder, less aggressive lactic acid. Some producers or wineries refuse this operation by "blocking the malo" (by cold and adding SO2) to keep a maximum of acidity which carries the aromas and accentuates the sensation of freshness.

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