Site Specifics: the
vineyard is located three miles west of Hopland and 15 miles east of
the Pacific Ocean, in the narrow end of a long valley at an elevation
of 575 feet. The sun ducks behind the western mountain ridge of the
valley in the late afternoon, protecting the fruit from extreme western
exposure. Evening ocean breezes provide natural cooling of the
vineyard. This unique microclimate, combined with sustainable farming
practices, results in low yield and long hang time that enables the
fruit to develop intensity with balance. The syrah block is planted on
an east-west orientation in volcanic soil with sandy loam. The vines
consist of two clones: 174 and 383.
Color and Aroma
The
color is deep garnet red that is clear and bright. The aromatics are
ripe black cherries, pomegranate and dried provencal herbs, with an
undercurrent of mocha and wet granite.
Flavor Profile
Extracted
red and black fruits, smoked meat and minerals. The strong tannins
contribute a savory edge that mixes well with the firm acidity, leading
to a long, lasting finish.
Technique
We
waited until October 28th to harvest, picking each clone separately.
all of each clone lot was left whole cluster. Fermentation
was natural, cold, and steady, lasting 21 days. at a maximum
temperature of 80 degrees fahrenheit. Each lot was pressed to neutral
French oak barrels (10% new) at dryness for completion of malolactic
fermentation and aging for 10 months. As always, we added nothing to
the wine except a small amount of SO2 before bottling it in September
2007, unfiltered and unfined.