Red Wines Descriptions

We currently make two red wines. They are described briefly below. Each wine and each year is quite different Each has a flavor profile that lends itself to various foods.

The fruit for this wine was picked at 26.5° Brix and a pH of 3.69. The structure was developed using a time consuming, but specific fermentation program. Three different yeasts were used in three separate fermentations. Each fermentation was individually monitored, and completed. After a great deal of experimentation, the proportions of each separately fermented wine batch used in this Pinot Noir were established, and standardized.

Each yeast contributes specific characteristics to the blend, One promotes the development of intense foremouth and mid-palate sensation, another the ripe fruit and jam so enjoyed by many wine drinkers, as well as a great mid-palate mouthfeel. The third yeast, promotes mid-palate and intense tannin sensations as well as a long finish and concentrated flavors.

Once settling occurred, the wines were blended, then racked to barrels. The 2006 Pinot Noir remained in French oak barrels for nine months, and was not allowed to complete secondary fermentation. The wine was fined, racked, sterile filtered and bottled in July, 2006.

This wine is a fruit forward wine, and offers a hint of oak, but much more fruit flavor such as cherries, blackberries and a great mouthfeel with very soft tannins. This wine is easy to drink, and accompanies a great many meat and fowl dishes, as well as quite a few seafood meals. (135 cases produced)

This wine is more typical of European and early California Syrah than to

many of the big, high alcohol "fruit bombs" Syrah wines currently in vogue. It was specifically made to offer a different, yet complex wine that is drinkable now, and will continue to develop during the next few years. The grapes were picked at 24° Brix, and a pH of 3.76. Two separate fermentations were used in a program similar to that described above for the Pinot Noir. After pressing, racking and blending, the wine was left in French oak barrels for nine months. It was racked, fined and filtered in June of 2007.

This Syrah contains 13.1% alcohol, is fruity with overtones of cherries and cranberries, and possesses very soft tannin structure. The finish is long, and the mouthfeel very smooth. This wine is a food friendly wine. (53 cases produced).

The fruit for this wine was picked at 25.0° Brix and a pH of 3.60. The structure was developed using a time consuming, but specific De Angelis Wines fermentation program. Three different yeasts were used in three separate fermentations. Each fermentation was individually monitored, and completed. Each yeast contributes specific characteristics to the blend, One promotes the development of intense foremouth and mid-palate sensation, another the ripe fruit and jam so enjoyed by many wine drinkers, as well as a great mid-palate mouthfeel. The third yeast, promotes mid-palate and intense tannin sensations as well as a long finish and concentrated flavors.

Once settling occurred, the wines were blended, then racked to barrels. The 2007 Pinot Noir remained in French oak barrels for ten months, and was allowed to complete secondary - Malolactic - fermentation. The wine was gently fined, racked, coarse filtered and bottled in July, 2007.

This wine is a 14.35%, fruit forward wine, and offers a hint of oak, and a bit of spice. Fruit flavor such as cherries, and blackberries coupled to a great mouthfeel, and very soft tannins make this an easy to drink Pinot Noir. (210 cases produced).

Our 2007 Syrah is a Syrah blended with a bit of Grenache, and is thus a lush, fruit forward and complex wine. It was specifically blended to offer a smooth, yet complex wine, that is drinkable now, and will continue to develop during the next few years. The grapes were picked at 26.5° Brix, at a pH of 3.60. The wine was fermented with a yeast especially developed for Rhone varietals. After pressing, racking and blending, the wine was left in French oak barrels for 10 months. It was racked, fined and filtered in July of 2008.

This Syrah blend contains 14.35% alcohol, is fruity with overtones of strawberries, and cherries, and possesses very soft tannin structure. The finish is long, and the mouthfeel smooth. This wine is a food friendly wine. (95 cases produced.)

Varietal	Price/Bottle	Price/Case
Pinot Noir (2006)	$33.00	$396.00
Syrah (2006)	$25.00	$300.00
Pinot Noir (2007)	$33.00	$396.00
Syrah (2007)	$26.00	$312.00

Please note that a minimum order is 1/2 case of each varietal. We do not sell individual bottles. We offer 15% discounts for a three case purchase on any wine or combination of wines. We ship and would enjoy shipping you a case of wine!