
The Cypress is the plant most associated with California’s rugged Pacific coast. Its twisted and gnarled appearance comes as a direct result of the maritime air’s persistent movement either inland or seaward. For grape growing, the ocean’s influence is significant, keeping coastal and inland valleys refreshingly cool, preserving the grape’s natural acidity and flavor. For red wines from the Central Coast, 2005 was another great year. The abundant rainfall during the winter and early spring brought new life to our vineyards with a beautiful crop and pure fruit flavors. For Cypress Vineyards, our passionate commitment is to preserve and showcase the great cherry and currant fruit flavors resplendent in grapes grown in the Central Coast.
TECHNICAL DATA
Vintage: 2005
Composition: 89% Syrah, 11% Petite Sirah
Total Acidity: 0.68 g/100 ml
pH at Bottling: 3.86
Alcohol: 13.17% by volume
Residual Sugar: 0.36 g/100 ml
WINEMAKER’S COMMENTS
The 2005 Cypress Vineyards Shiraz is dark red with purplish-red hues and good density. The aroma is dominated by blackberry and cherry fruit, with a hint of black pepper spice and vanilla oak. On the palate, the aromas follow through with lovely blackberry fruit and spice. The wine’s vibrant and forward fruit lasts through to the finish. Try Cypress Vineyards Shiraz with beef fajitas, roast beef or spicy, hearty chili. This wine should be enjoyed in its youth or cellared up to five years.
Other products in the category CYPRESS VINEYARDS:
2006 Cypress Vineyards Merlot -- The windswept Cypress tree, the unmistakable signature plant of California’s coastal terrain, owes its gnarled appearance to the maritime air’s persistent movement either inland or seaward. The ocean’s influence on the Central Coast winegrowing region is significant – keeping coastal and inland valleys refreshingly cool at night, while preserving the grape’s natural acidity and flavor. For Cypress . . .
2006 Cypress Vineyards Shiraz -- The windswept Cypress tree, the unmistakable signature plant of California’s coastal terrain, owes its gnarled appearance to the maritime air’s persistent movement either inland or seaward. The ocean’s influence on the Central Coast winegrowing region is significant – keeping coastal and inland valleys refreshingly cool at night, while preserving the grape’s natural acidity and flavor. For red wines . . .
2007 Cypress Vineyards Cabernet Sauvignon -- The windswept Cypress tree, the unmistakable signature plant of California’s coastal terrain, owes its gnarled appearance to the maritime air’s persistent movement either inland or seaward. The ocean’s influence on the Central Coast winegrowing region is significant – keeping coastal and inland valleys refreshingly cool at night, while preserving the grape’s natural acidity. For Cypress Vineyards . . .
2007 Cypress Vineyards Chardonnay -- The windswept Cypress tree, the unmistakable signature plant of California’s coastal terrain, owes its gnarled appearance to the maritime air’s persistent movement either inland or seaward. The ocean’s influence on the Central Coast winegrowing region is significant, keeping coastal and inland valleys refreshingly cool, while preserving the grape’s natural acidity and flavor. For Cypress Vineyards . . .
2007 Cypress Vineyards Sauvignon Blanc -- The windswept Cypress tree, the unmistakable signature plant of California’s coastal terrain, owes its gnarled appearance to the maritime air’s persistent movement either inland or seaward. The ocean’s influence on the Central Coast winegrowing region is significant, keeping coastal and inland valleys refreshingly cool, while preserving the grape’s natural acidity and flavor. For Cypress Vineyards . . .
2007 Cypress Vineyards White Zinfandel -- The windswept Cypress tree, the unmistakable signature plan of California’s coastal terrain, owes its gnarled appearance to the maritime air’s persistent movement either inland or seaward. The ocean’s influence on the Central Coast winegrowing region is significant, keeping coastal and inland valleys refreshing cool, while preserving the grape’s natural acidity and flavor. Temperature is critical . . .