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
dark and earthy, with layers of blackberries, currants, graham
crackers, iron and wild game meat.
Flavor Profile
Very savory, with blackberry compote, blood orange, and black olives, combined with bright acidity and firm tannins.
Technique
We
waited until October 14th to harvest, picking each clone separately.
20% of each clone lot was left whole cluster. The balance was
destemmed into open top stainless tank that was punched down by hand
twice daily.
Fermentation was natural, cold, and steady, lasting 21 days. Each lot
was pressed to neutral French oak barrels (10% new) 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.