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Professional Ratings: 92 International Wine Cellar
Region: Central Coast, California
Other Info: Boutique Wines
Style: Earthy & Spicy
Alcohol By Volume: 13.7%
Item no. 106882
Typically we destem all of the Syrah grapes but in 2002 we began experimenting with some whole cluster fermentation and in 2006 we began utilizing all of the stems in the fermenters. The more I work with Syrah the more I feel like it shares the same evolution pattern and benefits from the same production techniques as Pinot Noir as opposed to Cabernet. Yes it has more soluble solids and density (more material) however it seemingly benefits from similar treatment of Pinot Noir. We began fermentation right away with peak temperatures reaching 30 degrees centigrade during the 14 day cuvaison. The wine was pressed directly into 2 year old French oak barrels and allowed to sit in elevage for 26 months. The finished wine was bottled without fining or filtration.
Vivid ruby. High-pitched red and dark berry aromas are complicated by notes of cracked pepper, Asian spices, violet and smoky minerals. Lively, finely etched red fruit flavors are framed by silky tannins and gain richness with aeration. Leaves notes of blueberry and black raspberry behind on the spicy, impressively persistent finish. Davis told me that this wine's pH is very low and that it weighs in at 13.7% alcohol. He vinified it with 50% whole clusters.