• Pasterick Wine: 3 Generations

    The Vineyard of Pasterick is nestled on the western hillside of beautiful Dry Creek Valley with ten acres planted to Syrah and Viognier.  Our annual production is approximately 1,000 cases of Estate Wines produced with methods used in the Northern Rhone in France.  We believe wine is made in the vineyard, and strive to let the fruit be expressed in each bottle.

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  • Estate Grown Syrah

    The Vineyard of Pasterick is nestled on the western hillside of beautiful Dry Creek Valley with ten acres planted to Syrah and Viognier.  Our annual production is approximately 1,000 cases of Estate Wines produced with methods used in the Northern Rhone in France.  We believe wine is made in the vineyard, and strive to let the fruit be expressed in each bottle.

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  • Hand Crafted Wines

    The Vineyard of Pasterick is nestled on the western hillside of beautiful Dry Creek Valley with ten acres planted to Syrah and Viognier.  Our annual production is approximately 1,000 cases of Estate Wines produced with methods used in the Northern Rhone in France.  We believe wine is made in the vineyard, and strive to let the fruit be expressed in each bottle.

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2013 Estate Syrah

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The composed yet punchy palate of dark fruit accentuates a highly developed wine showing off sensory intensity that rivals the sense of the Yosemite valley. The 2013 vintage has loads of bright flavors to brighten your mood after a long day.  While this wine in particular showcases some of Syrah’s more earthy characteristics, such as chocolate, leather and pipe tobacco, when this wine opens up, you’ll be graced with dark fruits such as stone fruit and blackberries, and delightful vanilla with herbal overtones. The tannins are soft, the mouth feel is smooth and pleasant, and the wine leaves you with warm fuzzy feelings.  

Harvest for this vintage began September 9, and was completed on September 13 2013. This beautiful fruit, in accordance with family tradition, arrived at the cave to be processsed just as the first sunlight was hitting the valley floor. We cofermented the Syrah with about 3% Viognier, pressed it into Taransaud 400L French Oak puncheons to age for 3 years, and bottle aged for a 4th year before release.