The vines for this wine were planted in 1999. It was impressive to see how only one year later we had a well-established vineyard with a healthy canopy. In September, after a hot and dry season, we hand harvested about one ton of fruit per acre. In the winery, the grapes were destemmed and gently crushed into one-ton fermenters. A short cold soak of two days preserved some of the distinct flavors of the Syrah variety. During fermentation, the skins were punched down three times a day to extract the optimum amount of color and tannins for the structure of the finished wine. After pressing and racking off the lees to the barrels, the young cloudy wine went through malic fermentation for about three months. The wine was then racked again off the heavy solids and aged for an additional 11 months in a temperature controlled environment. During this time we carefully watched the wine and made blending decisions. After blending, the wine was filtered gently and bottled.
Enjoy now through 2006.
- Color: Medium ruby red
- Aroma: Big bouquet of ripe cherries. Hints of roasted beans, walnuts and dark chocolate
- Taste: Big and elegant, with lots of ripe fruit; well balanced