Nose
It has a beautiful bouquet of black fruits, crushed violets, ground pepper, and licorice.
Palate
These carry to a medium to full-bodied, opulent Syrah that's packed with sweet fruit and offers terrific purity, sweet tannins, and a great finish. Drink this hedonistic fruit bomb over the coming 7-8 years.
Growing Conditions
Jada Vineyard & Winery, Willow Creek District, Paso Robles:
Where the intensity of elevated sunshine, high pH soils and ocean influences dance with our aspirations for Syrah and Cabernet Sauvignon.
THE REGION
The Willow Creek District has loam and calcareous hillsides resembling the Southern Rhone. Proximity to the ocean draws cooling afternoon
winds creating large diurnal temperature swings that extend the growing season - increasing complexity and intensity. Willow Creek became an official AVA subregion in 2014.
THE VINEYARD
The mixed soils of the site were planted in 1999. We farm using organic, biodynamic, and sustainable farming techniques and in 2018, we received a SWEEP grant from the CDFA for our commitment to sustainability.
Features:
• 15 miles from the Pacific Ocean’s strong cooling influence
• Clay loam and limestone-rich calcareous soils impart natural acidity
• High pH soils provide dark colors ideal for Rhone and Bordeaux varietals • 1000’ elevation is just above the the fog line.
• Abundant sunshine in the growing season
THE 2017 VINTAGE
• Spring was mild and wet, which recharged the moisture in the soil. • Warm weather during most of the growing season,created vigorous
growth, moderated by deficit-irrigation & precise canopy management.
Clone/rootstock:
• Syrah: 174/420A, 383/420A, Estrella/5C
• Grenache: Alban/420A • Graciano: 571/1103P
• Viognier: 642/420A
• Tannat: 474/5C
Harvest
All grapes were hand harvested before dawn with vineyard cluster sorting and winery berry sorting. Picking passes were made through the vineyard on September 27-29 with final passes on October 11-12.
• Harvest began at a normal pace thanks to the experience of our winemaking team & proper lab testing.
• Temperatures cooled mid-September, allowing the red grapes to mature gradually & achieve additional phenolic ripeness & balance.
Bottling
Bottled on March 22, 2019
• The wine was bottled unfined & unfiltered.
Winemaking
Each picking was followed by a 24 hour cold maceration. The grapes were fermented in stainless steel in closed-top tanks. The Grenache was fermented in open top tanks.
• Most varieties were fermented individually with some co-fermentations
that lasted 8 to 39 days each.
• Peak temperatures reached 95 to 99 degrees for extraction and texture.
Aging
• Barrel aged 16.5 months in 15% new French Oak, 85% neutral.
• 66% in large format 350L & 500L barrels
• 34% in 228L Burgundy barrels.
• Cooperages: Meyrieux, Boutes, Claude Gillet & Francois Frére.
