Our Syrah is picked into 35lb lug bins, transported to the winery in a refrigerated truck and moved along the sorting table and into the crusher/de-stemmer only after passing muster with at least 4 sorters.
We de-stemmed 100% and left 50% whole berry and the other 50% was lightly crushed. From the crusher we went into our unique 225L barrel fermenters (we pop the tops off older French oak barrels and use them as open top wood fermenters) and on to the “cold room” where the ambient temperature is set to 45° F. The juice stayed in the cold room for 5 days before being brought out and left to warm up to the natural ambient temperature which was about 68° F. As the juice slowly warmed, fermentation began naturally and continued for 15 days until we pressed (dry) using our gentle hydraulic basket press. From press we went directly to older oak barrels where the wine aged sur-lie for 11 months. Malolactic fermentation began naturally in the early spring as temperatures warmed and was 100% complete by the end of May. The wine was racked for the first time when we made our final blend for bottling. Our wine is unfiltered and unfined and will drop sediment so we recommend either pouring from a horizontal (bottle) position or allowing the wine to stand upright for 24 hours prior to serving. You should drink in whatever position is most comfortable!
Our 2004 presents an intoxicating nose of herbs (thyme with a hint of basil) and spice mixed with meaty aromas interlaced with ripe red fruit. Soft and sweet tannins combined with a well balanced acidity make this wine a wonderfully pure expression of Syrah’s potential for finesse and elegance.