2009 was a classic vintage, producing wines that display varietal character, balanced tannins and acidity, and an overall texture of suppleness offset by structure. This was the first vintage that we experimented with co-fermenting our syrah with viognier, and we are quite excited by the results. Grapes were harvested in three passes on October 10th, October 23rd and November 3rd. The wines were fermented in both stainless steel tanks and open top fermenters, then were gently pressed and aged in neutral French oak barrels for fourteen months prior to being blended and bottled.
The nose swirls with concentrated aromas of Bing cherry, rose petal, creosote, sandalwood, butcher block and cardamom.Exotic aromas of rose oil and Indian spice enliven a core of pure plum and berry fruit. The palate is silky and fine, with layers of pretty red fruit balanced by the concentration and size typical of our mountain wines. Always a most versatile wine, this Syrah is a perfect match for an exotic menu featuring savory wild mushrooms or roasted dishes.
|Release Date:||May 2011|
Stephen Tanzer's International Wine Cellar: May/June 2011 Issue 156
Good ruby-red. Currant, smoke, flinty minerality and crushed pepper on the nose. A bit youthfully clenched on the palate, hinting at exotic fruits and spices. Strong acids and tannins cut off the wine's fruit and suppress its varietal character at the moment.