Nose
This vintage of our single-vineyard syrah boasts a deep, saturated color and dense, concentrated aromas of blackberry, blueberry, olallieberry and cassis complemented by attractive violet/lavender scents.
Palate
The full-bodied palate, bolstered by firm, yet elegant tannins, delivers bright, intense, blackberry, black cherry and blackcurrant flavors culminating in a long, savory finish featuring hints of mineral and spice.
Growing Conditions
In 2013, a warm, dry spring initiated early budbreak, ensured trouble-free vine flowering and grape set, and led to a consistently mild summer fostering steady, even ripening and grapes with wonderful flavor concentration. To enhance freshness and varietal intensity, we night- and hand-harvested our Suscol Springs syrah fruit between September 27th and October 15th.
Winemaking
We harvest each of our syrah clones separately and ferment them in small open-top fermenters. Prior to fermentation, we cold soak the must for four to six days to maximize color extraction and soften tannins. During fermentation, we daily punch down the cap of skins at the top of the fermenting tanks to thoroughly macerate the skins and juice for optimal color and flavor while closely monitoring tannin levels. Once fermentation completes, we drain the free-run juice by gravity and transfer the wines to French oak barrels (42% new in 2013). Our 2013 Suscol Springs Syrah spent 14 months aging in barrel prior to bottling in December, 2014.
Aging
100% estate Napa Valley, Suscol Springs Ranch
