We bled 30% of the juice off these grapes before fermentation to use for rose. With the remainder we did a 50% whole cluster fermentation for 21 days. During fermentation we punched down daily for two weeks and then sealed the tank in an oxygen free environment for the last week for additional extraction.
This wine aged for four more months in barrel than our primary bottling of Syrah from this vintage, for a total of 20 months in barrel. It aged in 50% new French and 50% new American oak for one year before being transferred to neutral barrels for 8 more months before bottling.
This deep wine has blackberry, dried blueberry, black pepper, cocoa and earth aromas typical of a beautifully aged Syrah. Significant structure with strong supple tannins up front and a balance across the palate with rich chocolate flavors, softened from the additional time in barrel.
Syrah traditionally pairs well with grilled meats and vegetables, wild game, and beef stew. Lamb pairs incredibly well with Syrah, especially a traditional lamb shawarma, lamb chops or lamb ragout.
Only 58 cases produced