These grapes are grown at the top of the hill so they get the least amount of water which promotes better root growth and an “earthy” flavor profile. The grapes were harvested September 14th, 2016 at a Brix of 23 and immediately de-stemmed into mostly whole clusters. We cold-fermented the must for eight days to create a very dry wine. During fermentation the must was “punched-down” (mixed) very gently to minimize tannins from seeds. This wine was moved to a stainless steel tank without pressing the grapes (free run) which further minimizes tannins.


Tasting Notes (Jan Crocker)

Gorgeous inky hue, with opulent scents of blackberry, boysenberry, black currant, blueberry and espresso; regal flavors featuring dark berries, dark chocolate, and espresso on dense mid-palate; added notes of tobacco, herbs de Provence, peppercorn, and black olive; finishes long, with baking spice and subtle olive notes. Understated acidity and tannins offer structure to this muscular but classy Syrah.