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Skouras Synoro

$43.95 CAD

Size

Protected Geographical Indication (PGI) Peloponnese

40% Cabernet Franc40% Merlot, 20% Agiorgitiko

Fermentation and long post-fermentation maceration in stainless steel vats. Full malolactic fermentation and aging in French barriques for 13 months and in bottle for a further 6 months.
Red cherries, morello cherries, liqueur crème de cacao, cinnamon, cedar, abundant and elaborate mouth.

Technical Presentation

Category: Dry red

Classification: Protected Geographical Indication (PGI) Peloponnese

Grape Varieties: 40% Cabernet Franc
40% Merlot
20% Agiorgitiko

Vineyards: Argolida at a 1,968 ft altitude

Main type of soil: Rocky clay

Age of vines (average): Cabernet Franc: 24 years
Merlot: 24 years
Agiorgitiko: 29 years

Yields: Cabernet Franc: 45 hl/ha
Merlot: 41,25 hl/ha
Agiorgitiko: 33,60 hl/ha

Harvest dates: Cabernet Franc:Middle of September Merlot: Beginning of September Agiorgitiko: End of September

Vinification/Maturation: Alcoholic fermentation and extraction in stainless steel vats at 23˚C. Post fermentation extraction at 20˚C.
Total extraction time: Cabernet Franc 15 days, Merlot 17 days, Agiorgitiko 14 days. Full malolactic fermentation in barriques.
Maturation in French barriques –50% new– for 13 months, 4 of which in the presence of light lees.
The wine matures in bottle for a further 6 months in our cellar.

Alcohol by volume: 14%

Total acidity (tartaric acid): 6.45 g/l

pH: 3.5

Tasting notes: The colour is deep, ruby ​​with ruby ​​highlights. The nose is intense, dense with a sense of freshness due to the vegetal character of Cabernet Franc. The aromatic character is based on ripe fruits (red berry, red cherry and ripe strawberry) along with sweet aromas of chocolate, cinnamon, cedar and a touch of barrel. On the palate it is full, with a rich extract, alcohol that balances the accentuated acidity and ripe dense tannins. The palate aromas follow those of the nose with more accentuated fruit. The aftertaste has duration, volume and complexity.

Alcohol content: 14%
Total acidity (in tartrate): 6.65 g/l
pH: 3.40