Our 2008 Estate Syrah was hand harvested at night on September 3 along with about 3% Viognier, between 24.8 brix and 25.7 brix. The two grapes were cold soaked together for 96 hours in open top fermentors. The co-fermenting Syrah/Viognier wine was hand punched down three times a day for 7 to 9 days and basket pressed into 400 liter Taransaud French oak puncheons. After three years in 400 Liter Taransaud French oak, our 2008 Syrah was bottled unfined and unfiltered on September 20, 2011. 487 cases of 750 ml bottles along with 10 cases of magnums were produced, with a TA of 0.57, ph of 4.04 and alcohol 15 1/2%.