Our 2007 Syrah is opaque, deep garnet purple in color and offers seductive aromas of cinnamon, clove, smokey tobacco, dark plum, liquorish, and baked earth. Full of ripe upfront tannins. It delivers full, mouth-watering and jammy flavors of luscious dark plum fruit on the palate with hints of spice, and chocolate. This muscular wine pairs well with hearty, full-flavored meals such as barbecued steak, ribs and full-bodied cheeses.
Hand-picked and meticulously hand-sorted upon arrival at the winery, our Syrah was fermented with 20% whole clusters which add aromatic complexity and enhanced structural development. The fermenting juice was given a combination of punch-downs and pumpovers. The wine was left on the skins for two and a half weeks after fermentation in order to increase complexity and soften the tannins. Aged for 20 months in French oak, this wine is showing magnificently upon release and has all the “stuffing” to continue to evolve nicely in bottle for years to come.
Our 2007 Syrah is grown in a single vineyard in Mendocino County, just north of the town of Ukiah where eagles are seen flying through the sky. With warm days and cool, often foggy evenings, the moderate temperature of this winegrowing region allows this variety to develop a mature tannin profile while retaining the aromatic complexity and spicy notes which disappear when grown on hotter sites.
2007 experienced a mild winter with below normal rainfall and a dry spring resulting in an early bud break. Sparse berry set in the spring resulted in loose grape bunches with smaller berries, creating a greater skin-to-juice ratio, and enhancing the quality of the fruit and the complex aromatics that we find so compelling in the variety. A cool to moderate growing season heated up during the latter part of August and then turned cool in the second week of September stalling the harvest for a short period of time. The first week in October, the jet stream dropped into Northern California and we began experiencing periodic rain events every several days leading into harvest. However, we were able to harvest these grapes at the perfect balance of ripeness and structure during the second week of October.