The season began with difficulty – early bud-break and a late hard frost damaged vines enough that crop yields were low all across the Valley, which means that 2008 vintage wines will be in shorter supply than previous years. Although the yields were light, the fruit was small-berried, concentrated, and intense.
This delicious summer wine is made up of 100% Coombsville region Syrah from the Porter Estate, Shearer, and Haynes vineyards, harvested in October, 2008. alf of the grapes were destemmed, and half of the grapes 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. The wine was then aged prior to bottling with rackings at 3 – 4 month intervals throughout the aging period.
Classic Rhone top notes of cured meat overlaying fruity bottom notes of cedar, fig, plum, and jam. Blackberry, licorice, and cedar flavors breathe a hint of mint before a deep, rich finish.
||18 Months 50% New French Oak
||At peak till 2017-19
||1/2 Whole Cluster
||January 29th, 2010