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At Twisted Oak, we are comfortable enough with our own Metrosexuality to not miss the chance to jump onto the latest trend. In this case, that Splendiferous display of Freeativity known as "making up new words." It is no longer sufficient to say, for example, something is "stupid". Instead, now we must say that it "displays excessive Bozosity." We could probably think of a Gazillion existing words to describe this Ginormously Rediculicious wine, but anyone could do that. No, in our own Twisted way, we now dub this wine "Tannerific". We think your Edumacated eye will agree. And while you are enjoying it, why not Noun a few Verbs and Verb a few Nouns? We dare you!
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Geek Sheet Data for 2004 Tanner Vineyard Syrah
(click here for printable PDF Geek Sheet)
(learn more! check out our Geek Sheet Cheat Sheat)
Tasting Notes
The 2004 Tanner has the classic heavy mettle of Calaveras Syrah that Led to us Going to California and making wine here. Heady aromas of raspberries, pepper, and leather are sure to leave you Dazed and Confused. We also expect you will have a Whole Lotta Love for the big strawberry, vanilla and rhubarb flavors. Chewy tannins Bring It On Home for a nice finish. We know we could Ramble On about this Heartbreaker of a wine, but we don’t want to end up swinging from the Gallows Pole... (OK, sure, we wanted to work in Stairway to Heaven - but it got Trampled Under Foot.)
Production Notes
The 2004 Tanner has the classic heavy mettle of Calaveras Syrah that Led to us Going to California and making wine here. Heady aromas of raspberries, pepper, and leather are sure to leave you Dazed and Confused. We also expect you will have a Whole Lotta Love for the big strawberry, vanilla and rhubarb flavors. Chewy tannins Bring It On Home for a nice finish. We know we could Ramble On about this Heartbreaker of a wine, but we don’t want to end up swinging from the Gallows Pole... (OK, sure, we wanted to work in Stairway to Heaven - but it got Trampled Under Foot.)
In 2004 we had a late heat spell that kicked the vines into ripeness just before the weather changed up and sent some rains down. Upon reaching the winery, the fruit was fermented with approximately 80% of the berries crushed and 20% destemmed and left as “whole-berries”, giving that juice more fruit character. After primary fermentation, the wine was pressed and racked to barrels where we induced the secondary, or malolactic, fermentation to soften the mouthfeel. The wine spent 20 months in new French, American and Hungarian oak before being bottled unfined and unfiltered.
