Vintage: 2005

 

 

 

The 2005 Harvest provided Fiasco Brothers Winery with the opportunity to crush two different and significant grape varieties. We were able to get a hold of some great grapes from local Napa vineyards. Here are the details:

 

 

Cabernet Sauvignon:

The grapes for this wine were harvested from the Stags Leap District of Napa. The grapes were crushed in cool weather and allowed to sit on the skins for approximately two weeks during primary fermentation. A secondary fermentation was conducted in the barrel for stabilization purposes. The wine is still in the barrels and is anticipated to be bottled in June/July 2007.

         2006 California State Fair Bronze Medal Winner

         900 pounds harvested

         22.0 brix initial

 

 

 

Syrah:

This wine was made from Syrah grapes harvested from the Carneros District of Napa. The grapes were crushed and immediately inoculated with a slow-starting yeast. Skin contact was allowed for approximately two weeks during primary fermentation. A secondary fermentation was conducted to stabilize the wine. The wine is still in the barrels and is anticipated to be bottled in June/July 2007.

 

         2006 California State Fair Bronze Medal Winner

         2,025 pounds harvested

         24.5 brix initial

 

 

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