In 2007 we produced two wines—a Sangiovese and a Syrah. While the Sangiovese ended up being rather light in color due to limited skin contact (a complicated story) both wines turned out highly drinkable and well balanced. The Syrah was measured with a brix reading 26.2, pH 3.32 and TA of .82. The Sangiovese had a brix measurement of 23, pH 3.32 and TA at .71.

The Sensitive Crystalization for both wines reflects their balanced taste and finish.

The Syrah’s crystal structure (on the left) is very even with distinct left and right branches that spread to the top. A Middle branch appears half way up and also spreads evenly. The visual structure of this crystallization is mirrored by the strong flavor, even taste and smooth finish of the Syrah

The Sangiovese’s crystallization (below, right) reflects the light color and mild flavor of the wine. While this wine is good to drink it is somewhat flat on the tongue. This is due to the limited skin contact that the wine had while undergoing primary fermentation. In the crystalization you can see an unclear structure but it is relatively even overall, with a slight empahasis toward the upper right quadrant.