With enticing flavors of blackberry, plum, black cherry, mountain herbs, jasmine and even a hint of creosote undulating in and out as it evolves in the glass, this is a wine to spend an evening getting to know. One reason I always love our Syrah is that its personality varies so dramatically from vintage to vintage depending on the growing season, with weather conditions at the time of budbreak through veraison and harvest all having a profound effect on the outcome. One constant is the rich, thick texture in the mouth, especially the mid-palate, with just enough tannic astringency to give the wine some size without hampering its silky, elegant profile. The 2012 has the highest percentage of co-fermented viognier that we’ve used to date, at 8% of the overall blend. The effect of this addition is subtle, and is expressed in the floral notes and the complexity of the fruity flavors.
|Cooperage:||100% Neutral Oak|
|Release Date:||May 2014|
The Wine Advocate: October 2014
The 2012 Syrah was co-fermented with 4% Viognier, and was fashioned from six different Syrah clones. It was harvested during the third week of October, fermented in 100% stainless steel, and aged 16 months in neutral French oak. The alcohol came in at14.4%, and the wine shows Syrah’s meaty, lavender and floral notes intermixed with pepper and lard. The result is a sensational, complex, broad, savory, full-bodied, silky textured Syrah that is best drunk over the next 5-7 years.