S. E. Syrah trocken - Weingut Graf Neipperg

With the Weingut Graf Neipperg S. E. Syrah, a first-class red wine finds its way into the glass. It displays a wonderfully bright, purple-red color. If you tilt the glass slightly, you can see at the rim of this barrel-aged wine a transition of the wine’s color towards garnet red. When you swirl it in the glass to give it some air, you can perceive an excellent balance in this red wine, as it neither clings to the glass walls in a watery nor in a syrupy or liqueur-like way. The bouquet of this red wine from Württemberg captivates with hints of blackberry and violet. If we pursue the aromas further, pepper appears, enhanced by the influence of oak.

The Weingut Graf Neipperg S. E. Syrah delights with its elegantly dry flavor profile. It was bottled with exceptionally little residual sugar. As you would expect from a wine in the icon-wine segment, this German wine naturally enchants, despite all its dryness, with the finest balance. Excellent flavor does not necessarily require residual sugar. Balanced and complex, this dense red wine presents itself on the palate. The finish of this highly age-worthy red wine from the Württemberg winegrowing region ultimately impresses with a remarkable length.

Vinification of the S. E. Syrah from Weingut Graf Neipperg

The foundation for the well-balanced S. E. Syrah from Württemberg is grapes of the Syrah variety. The S. E. Syrah is an Old World wine through and through, as this German wine exudes an exceptional European charm that clearly underscores the success of wines from the Old World. After the grape harvest, the grapes are immediately taken to the press house. There they are selected and gently crushed. This is followed by fermentation in small wooden barrels at controlled temperatures. After fermentation, the wine is aged for several months in French oak barrels.

Food recommendation for the S. E. Syrah from Weingut Graf Neipperg

Enjoy this red wine from Germany ideally at a temperature of 15–18°C as an accompaniment to duck breast with sugar snap peas, Boeuf Bourguignon, or fried calf’s liver with apples, onions, and balsamic vinegar sauce.

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