Our 2010 Estate Syrah is red black with deep dark color tints. The nose has powerful and intense aromas of ripe, black fruits, olive notes and asian spices. This wine is supple with balance between the finesse of the aromas and an explosive richness of flavor. Overall the 2010 Estate Syrah is structured, concentrated with a silky texture and a long intense finish.
Hand harvesting began at 2 am on October 3 and was completed by mid-morning. Immediately after crushing our Syrah about 3% Viognier was added to each open top fermentor. We cold soaked the two grapes for 96 hours, then inoculated with ‘syrah’ yeast isolated in the Rhone Valley. The co-fermenting Syrah/Viognier wine was hand punched three times a day then basket pressed between October 16 and 20 into Taransaud 400 liter French Oak puncheons. The 2010 Estate Syrah received its oak upbringing until August 22, 2013 when it was bottled unfined and unfiltered with a TA of 0.60, ph of 4.12 and alcohol of 15 1/2%. 564 cases of 750ml bottles were produced along with 12 cases of magnums.