Nose
complex aromas of roasted earth, toasted black fruits, caramel and licorice.
Palate
Lush and mouthfilling with beautifully integrated tannins, its concentrated black cherry, cassis, blackberry, black licorice and pepper spice flavors culminate in a long, juicy, mineral-y finish
Growing Conditions
2010 was the latest in a string of cool growing seasons in Napa Valley. The year began with plentiful rainfall, which delayed bud break, flowering and grape set by several weeks. After an unusually cool summer, heat spikes in late August kick-started full ripening. Cooler weather returned in early September, allowing us to harvest our Syrah grapes between September 24th and October 7th with a perfect 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 (34% new in 2010), where they age for eight months before blending. The 2010 Syrah spent an additional six months aging in barrel prior to bottling in February, 2012. (In 2010, we used a high percentage of barrels formed from water-bent, rather than fired, staves, which helped emphasize our Syrah’s rich fruit while softening tannins and ensuring a discreet oak character.)
Food Pairing
Pairs well with a broad spectrum of hearty foods, especially steaks and other red meats
