Winemaker Notes: 50% Syrah, 50% Grenache
"A prolonged winter and cold spring delayed the start of the growing season. The eight small parcels set their crop by early May and ripened through a warm summer for a late-September harvest. Grenache was destemmed and fully crushed; syrah—a more tannic grape—was left as whole berries. The two varieties fermented separately on their naturally-occurring yeasts, and were pressed after eight days to avoid overextraction of tannin. Uninoculated secondary fermentation took nearly eight weeks to finish. In spring, four grenache and five syrah lots were selected by blind tastings for this blend. Syrah’s deep flavors and firm structure complement the bright fruit, spice, and lively acidity of grenache. After twenty months in air-dried american oak barrels, the wine’s elements have integrated beautifully. Approachable now, it promises to continue developing over the next six to eight years." 14.8% abv