Broken Earth Grenache & Syrah

Tasting notes & discussion 25

Gold Medal Wine (San Francisco Chronicle Wine Competition)

Packages have been upgraded to 2-day transit for increased protection. This will last throughout the summer.
Typically $35/bottle from Broken Earth Winery
Vintage 2016 Syrah & Grenache from Paso Robles
Available for AZ; CA; CO; DC; FL; GA; ID; IN; LA; MA; MD; MN; MO; MT; NC; ND; NH; NM; NV; NY; OR; PA; SC; TN; TX; WA; WY
Sold by participating winery or licensee, fulfilled by Wine Country Connect

About Broken Earth Winery: “Rancho Tierra Rejada, Spanish for “land of worked earth,” is the original name of the 2,500 acre Paso Robles ranch that is now home to the vineyards of Broken Earth Winery. Our unique wines reflect winemaker Chris Cameron’s committed & passionate approach to all aspects of winemaking. Structure & balance are most critical, each varietal released is an accurate reflection of the style & the region. Broken Earth Winery remains committed to sustainable ideals, and to continuing to bolster the high-quality reputation of Paso Robles wines.”

Tierra-misu

TASTING NOTES:
Syrah - “As a full-bodied red, the palate is greeted by a punch of dark berry flavors with hints of pepper and oak notes.” (AbV 13.6%, pH 3.77, TA 5.9 g/L, RS 0.1 g/100mL)

Grenache - “Scents of chocolate, cherries and baked berry pie waft from the glass… A slight leather flavor mixed within tobacco and earth notes makes itself known up front and in the cheeks. In the middle of the palate, there is distinct cacao power and a sultry dark chocolate nib taste mixed with delicate floral notes that envelops the senses.” (AbV 15.3%, pH 3.6, RS 0.19 g/100mL)

BARRELS: 6 months with French oak adjuncts.

PAIRS WITH: Pair the Syrah with blue cheese burgers and all things BBQ. The Grenache is good with prime rib alongside steamed artichoke with warm butter, boneless spare ribs, or rich white sauce pasta.

TANGENTIALLY RELATED FACT to help you make conversation over this wine:
Did you know that the word tiramisu is a contraction of the Italian phrase tirare mi su, meaning a pick-me-up? This fun little dessert first appeared in the 60’s, likely originating around Veneto or Friuli Venezia Giula. Which one for sure is apparently a longstanding debate. Basically they are a layered dish made of ladyfingers (aka savoiardi) and a whipped mixture of eggs, sugar, cocoa and mascarpone. Often it’s flavored with coffee as well.

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