Our 2007 Estate Syrah was hand harvested at night between september 6 and 10th at brix between 24.4 and 25.9, along with about 3% Viognier. The two varietals were cold soaked together for four days, then inoculated with a yeast isolated from the Rhone Valley. The co-fermenting Syrah/Viognier wine was hand punched three times a day, then the wine was basket pressed into 400 liter Taransaud French Oak puncheons for three years. The 2007 Syrah was bottled unfined and unfiltered on September 15, 2010 with a TA of 0.63, ph of 3.82 and alcohol of 15%. We produced 464 cases of 750 ml bottles and 10 cases of magnums.