Pear Valley Vineyards
Hi everyone. This is Patricia, Manager at Pear Valley Vineyard & Winery. Please let me know if you have any questions for me regarding our wines. Would love to hear from you. Cheers!
I’ll jump in here with some questions. I’m debating on the reds here. Do you guys grow all of your grapes, or are some of them sourced from elsewhere?
I don’t think I need to ask about any additional of acid, or dilution to lower alcohol, it’s pretty clear that isn’t going on with the numbers I am seeing. However, is there megared or megapurple added to any of these wines?
Any residual sugar on any of the reds or are they all fermented dry?
Judging by the higher PH and higher alcohol on these wines, I would definitely lean them towards the new world - fruit forward spectrum and say at this point that that are probably drinking near their best now, but able to cellar for a couple years, while not providing much benefit. Would you agree or am I missing something here?
Though CT reviews across the board aren’t very kind to you, the Syrah looks like it might be right up my alley. How would you compare and contrast the 2007 with the 2008?
Thanks for stopping by!
All of grapes our estate grown. We do not outsource for our grapes.
There is no megared or megapurple added to our wines.
There is 0% residual sugar.
We had hot summers in 2007 and 2008, as Paso Robles tends to have. Due to this, Paso Robles wines are apt to be a little higher in alcohol. They are proving to age very well. Both wines still have a tannic finish, especially the 2007.
The 2007 Syrah is spicy whereas the 2008 Syrah has a fruitier finish. I love them both.
I hope this helps.
I’m not a huge fan of the wines, but SWMBO is. Also, SWMBO and I visited the winery last year and were treated wonderfully. SWMBO also went to the winery on her bachelorette party and she/her group were treated equally well.
I’ll ask SWMBO tomorrow if she wants in.