Bolero. Our Syrah breaks open the moment it hits your lips. The structure is firm and powerful with rich, dark chocolate aromas followed by macerated blackberry fruit flavors with nicely punctuated notes of black pepper spiciness. This wine is no wall flower and it deserves a food pairing of equal stature.
Although we experienced the third year of drought and received nearly 75% of normal precipitation for the year, our small clusters had highly concentrated flavors. An early bud break gave way to a cool spring with a long flowering period followed by somewhat uneven fruit set. Our yields were lowest with the Pinot Noir, and our harvest was early on all varietals by at least two weeks. The benefit of this season was staggered pick dates and time in the cellar to pay attention to every lot.
All of our fruit is hand harvested with scissors rather than knives to prevent bruising and lacerations during the pick. Everything is de-stemmed and never crushed. A longer cold soak coupled with a very high percentage of whole berries throughout the fermentation process brings layers and complexity to the final wine. The Syrah has a greater percentage of “bleed” to bring more concentration while less time on the skins brings more fruit character to the final wine. The wine is racked clean into French oak and aged for 10 months.