89% Syrah, 11% Viognier
Dry Creek Valley
Challenged by a second year of drought, the vines set a small crop. Our four syrah parcels ripened fully in the first half of September. The grapes were destemmed, but left uncrushed, and fermented on their natural yeasts. A small amount of viognier was added to each small fermentor, softening tannins and accentuating aroma. On average, we pressed on day seven. Uninoculated malolactic fermentation followed, and finished by early October. The four separate lots were racked to American oak barrels, and then combined in November. Because one- and two-year-old barrels better preserve vineyard and varietal character, no new oak was used. This well-structured syrah will benefit from further cellaring, and be at its best in the next eight to twelve years. EB (6/10)
43 barrels produced.
Average Rating: 90.5
No. of Tasting Notes: 69
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