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Rosenblum Cellars Rominger Vineyard Syrah, Yolo County

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Picked at the peak of ripeness, the Syrah was transported to the winery where it was crushed along with a small percentage of Viognier. Employing classic winemaking techniques, the fruit was racked to small open top bins and allowed to cold soak for three days. Following this period, the Syrah was inoculated with both the Rockpile and Syrah yeast isolates and co-fermented with Viognier. Over the next twelve days the fermentation caps were punched-down by hand three times a day. Pressed off, the wine was racked to barrel where it aged in a combination of French and American oak barrels for 14 months.

Tasting Notes

Plum and dark berry fruit mingle with floral notes as well as vanilla and cracked white pepper.

Food Pairings

Pair this wine with darker meats like beef or lamb.