quality posts: 213
conwayfamilywines wrote:Thanks for the interest. You are correct in the residual sugar. We bottled it with 2.36g/L RS. Please enjoy that WhiteHawk Syrah. We used 2 clones from the Vineyard, clone 877 (dominate) and clone 7. Definetly made in the more reductive style and despite the higher pH, should show well for a number of years to come. Thanks again for the comments.
Thanks for jumping in, Andrew. To be clear, I very much enjoy this style of wine occasionally so my question isn't coming from the "old world is the only way" camp. However, with the pH so high, why do you think this wine will hold for any longer than, say, a couple of years? Is the high level (in relation to what would otherwise be a dry-style wine) of RS going to allow this to age in spite of the low acid level?
"If drinking is bitter, change yourself to wine." -Rainer Maria Rilke
"Champagne is a very kind and friendly thing on a rainy night." -Isak Dinesen
"There are many ways to the recognition of truth; Burgundy is one of them." -Isak Dinesen
quality posts: 140
Our brief notes from the office tasting included these words- Big, Meaty, Chewy and I Need Some Food.
To echo CJ- winter's a comin... This big Syrah will keep you warm.
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