Syrah–Cabernet Sauvignon

Syrah–Cabernet Sauvignon vineyards

Tin Roof 2005 Syrah–Cabernet Sauvignon is a blend of 60% Syrah and 40% Cabernet Sauvignon produced from grapes grown primarily in North Coast and Central Coast vineyards. Both the Syrah and Cabernet varieties flourish in these cool-climate regions, where they develop intense, distinctive varietal character with excellent structure and balance.

winemaking

Boldly flavored, smoothly textured and unusually complex, Tin Roof wines are designed to please wine lovers seeking distinctive varietal character – or, in this case, the synergy of two great varieties. The components of our 2005 Syrah–Cabernet Sauvignon were fermented separately in stainless steel tanks, then judiciously blended and aged in French and American oak to perfectly marry their complementary personalities.


winemaker’s notes

“Our 2005 Syrah–Cabernet Sauvignon demonstrates what these two noble grape varieties bring to each other. The Syrah lends ripe, juicy, jammy black fruit flavors with savory spice and smoky tones, while the Cabernet Sauvignon contributes structure, finesse and complexity to the blend. The result is a richly flavored, beautifully composed wine that is delicious with grilled red meats and sausages, wild game, hearty stews and hard, flavorful cheeses.”

 

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Tin Roof 2005 Syrah–Cabernet Sauvignon

varietal

60% Syrah, 40% Cabernet Sauvignon

appellation

California

Growing Regions

North Coast & Central Coast

Fermentation

Stainless steel

Barrel Aging

French and American oak

alcohol

13.5%

TA

0.57g per 100ml

pH

3.7

 

Pomegranate Molasses-glazed Lamb Skewers

Paired with Tin Roof Syrah-Cab

 

Serves 24

  • 5 pounds Fresh ground lamb
    1 Bunch Parsley, finely chopped
    2 Cloves Fresh garlic, minced
    1 tsp Ground cinnamon
    ¼ tsp Ground nutmeg
    1 Tbsp Fresh mint, finely chopped
    ½ tsp Smoked paprika
    Salt and Pepper to taste
    1 Bottle Pomegranate molasses
    80 Six inch skewers soaked in water

 

Place the pomegranate molasses in a small thick bottomed pan over low heat and reduce by 1/3. Remove from heat and reserve. Combine all the ingredients and mix thoroughly; season with salt and pepper. Form one ounce of meat into a small hot dog like shape and put it on a skewer place on a hot grill and cook on each side until medium rare. Remove from heat, brush with the reduced Molasses. Taste the first skewer and adjust the seasoning if needed. Roll out the rest of the meat into one ounce balls shape and place on skewers. Grill and brush with molasses.