||New French Oak
||January 19, 2009
Lavender and rose, chocolate, plum, and white pepper aromas dominate, complimenting flavors of spice, raspberry and blackberry, with a bright back palate, up-front fruit and a subtle complexity. Lively, not over-ripe, soft, yet structured, this blend is unique, stylish, traditional, and classic Rhône.
The winter of 2006-2007 was unusually dry, with very little rain. Unusually warm temperatures in February and March led to an early budbreak and bloom, and this along with gusty winds during bloom led to a light crop set. Because of the light crop, it was not necessary to “drop fruit” to balance the vines’ crop load. The summer weather was typical, with many warm, sunny days and cool nights, intermittent heat spikes, and occasional cool, cloudy, marine-influenced days.
This vintage of Syrah is a combination of grapes
from two vineyards, the Porter Estate Vineyard and
the Haynes Vineyard (also in the Coombsville
region). The grapes were harvested throughout
the month of October. All fermentations were
conducted in small, one and two ton fermenters
filled by gravity. Half of the grapes were
destemmed, and half of the graped were
fermented as whole clusters. A five day cold soak
period preceded a warm fermentation peaking at
90°F. The fermenters were punched down by hand
3 to 4 times a day during the fermentation period.
The wine made from destemmed grapes was kept
in contact with the skins for several days following
fermentation. Upon pressing, the wine went
directly to 50% new French oak and 50% 1-year old
French oak cooperage. The wine was then aged
for 18 months prior to bottling with rackings at 3 –
4 month intervals throughout the aging period.
Download the 2007 Syrah datasheet