Nose
fascinatingly complex aromas of roasted earth and toasted blackberry, dark plum and cassis aromas, complemented by fragrant notes of violets, sage, white pepper and milk chocolate.
Palate
Rich and dense on the palate with round, supple tannins, its concentrated black cherry, wild berry, plum, blackcurrant and baking spice flavors culminate in a long, savory finish with rich boysenberry and plum tones
Growing Conditions
In 2011, ample winter and spring rainfall extending into mid-June delayed vine development by several weeks, setting the stage for a prolonged grape harvest. Cool summer weather fostered slow, even ripening of our southern Napa Valley Syrah grapes, which achieved optimal flavor concentration at lower-than-normal sugar levels. The fruit was harvested between October 10th and October 21st with an ideal balance of sugar and acidity.
Winemaking
We harvest each of our Napa Valley 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 (47% new in 2011). Our 2011 Syrah spent a total of 14 months aging in barrel prior to bottling in December, 2012.
Aging
14 months in French oak, 47% new
Food Pairing
Pairs with hearty meals, such as red meats and barbeque.
