Vineyard of PASTERICK

Wine

2003 Vintage
2003 harvest from our two oldest Syrah blocks began on September 22, D block (the brown hill) came in at 23.4 brix and J Block (the red hill) at 25.3. On September 23 we crushed 400 pounds of Viognier and cold soaked for 72 hours in 1.5 ton open top fermentors. The co-fermenting Syrah/Viognier wine was punched down by hand three times a day and basket pressed into 400 liter Taransaud puncheons on October 4. The wine completed fermentation early January 2004, malolactic fermentation was induced and completed in late May 2004. . Our 2003 Dry Creek Syrah was bottled unfined and unfiltered on September 22, 2006 with a TA of 0.59, ph of 3.9 and alcohol 14.9

Our wine is racked once a year, French oak aged three years and bottle aged one year prior to release. This is a big wine with deep almost black color, hints of violet, black fruit, sweet spices, honey, cocoa, rounded tannins and a well balanced long finish.

2002 Vintage
The 2002 harvest from our oldest Syrah blocks began on September 18, at 25.4 brix, added 3% Viognier and cold soaked for 48 hours in 1.5 ton open top fermentors. The co-fermenting Syrah/Viognier wine was punched down 3 times daily and basket pressed into 400 liter Taransaud puncheons on September 29,. The wine completed fermentation on New Years' Day 2003, mal-lactic fermentation was induced and completed in late May 2003. The wine has been racked once a year, aged in Taransaud oak 3 years and bottled unfined and unfiltered on September 24, 2005 with a TA of 0.63, ph of 3.8 and alcohol 14.8%. This is a big wine with deep color, hints of violet, black fruits, sweet spices, stone fruit and cocoa. Beginning with a bouquet loaded with black fruit, moving to a beautiful middle, and enjoying a full and prolonged finish.

Syrah - The Grape
The legends of origin are many . . . . .

It is the oldest of all grape varietals on earth
Roman legions brought the grapes from Egypt
Returning Crusaders introduced the grape to France in the 13th Century
It came from the ancient Persian city of Shiraz to France and
French winemakers belief that it is indigenous to France

It seems that the French winemakers were correct. In 1998 DNA testing showed Syrah to be from two obscure French varieties, Mondeuse Blanche and Dureza -a union most likely natural, since grapes self pollinate and tend to mutate.

It is said, that Syrah without a hillside is like St. George without his Dragon. We've got our Dragon. Join us in a toast to Syrah.



		Wine 2003 Vintage 2003 harvest from our two oldest Syrah blocks began on September 22, D block (the brown hill) came in at 23.4 brix and J Block (the red hill) at 25.3. On September 23 we crushed 400 pounds of Viognier and cold soaked for 72 hours in 1.5 ton open top fermentors. The co-fermenting Syrah/Viognier wine was punched down by hand three times a day and basket pressed into 400 liter Taransaud puncheons on October 4. The wine completed fermentation early January 2004, malolactic fermentation was induced and completed in late May 2004. . Our 2003 Dry Creek Syrah was bottled unfined and unfiltered on September 22, 2006 with a TA of 0.59, ph of 3.9 and alcohol 14.9 Our wine is racked once a year, French oak aged three years and bottle aged one year prior to release. This is a big wine with deep almost black color, hints of violet, black fruit, sweet spices, honey, cocoa, rounded tannins and a well balanced long finish. 2002 Vintage The 2002 harvest from our oldest Syrah blocks began on September 18, at 25.4 brix, added 3% Viognier and cold soaked for 48 hours in 1.5 ton open top fermentors. The co-fermenting Syrah/Viognier wine was punched down 3 times daily and basket pressed into 400 liter Taransaud puncheons on September 29,. The wine completed fermentation on New Years' Day 2003, mal-lactic fermentation was induced and completed in late May 2003. The wine has been racked once a year, aged in Taransaud oak 3 years and bottled unfined and unfiltered on September 24, 2005 with a TA of 0.63, ph of 3.8 and alcohol 14.8%. This is a big wine with deep color, hints of violet, black fruits, sweet spices, stone fruit and cocoa. Beginning with a bouquet loaded with black fruit, moving to a beautiful middle, and enjoying a full and prolonged finish. Syrah - The Grape The legends of origin are many . . . . . It is the oldest of all grape varietals on earth Roman legions brought the grapes from Egypt Returning Crusaders introduced the grape to France in the 13th Century It came from the ancient Persian city of Shiraz to France and French winemakers belief that it is indigenous to France It seems that the French winemakers were correct. In 1998 DNA testing showed Syrah to be from two obscure French varieties, Mondeuse Blanche and Dureza -a union most likely natural, since grapes self pollinate and tend to mutate. It is said, that Syrah without a hillside is like St. George without his Dragon. We've got our Dragon. Join us in a toast to Syrah.