Production: 300 cases
In the Vineyard
We have been sourcing Syrah from the same Grand Valley AVA vineyard for nearly two decades. The 5th generation fruit-growing family allows us to select which rows we want to harvest and when. A hot and very dry season caused the sugar levels to climb quickly as harvest approached and we crossed our fingers, hoping the characteristic Syrah flavors developed before the grapes became over-ripe. Harvest began on September 13, a full two weeks earlier than usual.
Brix: 25 – 27
Titratable Acidity: 6.7 g/l
In the Cellar
Whole berry fermentation began on September 16, without a cold soak. Keeping peak temperatures below 74 F, we punched the caps down every 4 hours during the 30 day fermentation, and initiated the malolactic fermentation at the peak of the alcoholic fermentation. A 3-5 day post fermentation cold soak allowed the wine to accumulate additional flavor, color and tannin compounds.
The new wine was pressed directly into barrels, 100% American oak originating in Minnesota. A combination of new and older barrels provides oak and spice overtones and a smoothness that is a hallmark of this wine. Malolactic fermentation completed in the barrel. Bottled in October of 2019, after nearly a year of barrel age, we released the vintage in November of 2019.