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This 2003 Syrah is a blend of Syrah grapes from our longtime source, Alisos Vineyard along with two new sources; Black Oak in Los Alamos, and Clover Creek in Santa Ynez.
The harvest weather in 2003 was ideal for a long, slow maturation of our areas’ Syrah grapes. The Alisos Vineyard Syrah was harvested on September 26, followed some three weeks later by harvests at Black Oak and Clover Creek vineyards. The grapes averaged around 25 Brix at harvest.
The grapes were entirely destemmed and lightly crushed into our small open top fermenters. The must was allowed to cold soak before inoculated with yeast for an average of five days. Total time on the skins averaged around fifteen days.
The wines were pressed off, settled and moved to barrels for aging. The barrels used were predominantly French oak, with about 20% being new. As with our 2002 Syrah, I blended in a small amount of Viognier to add complexity to the aromas. New this year was the addition of Grenache which contributed to aromas and a softer texture to the blend. In order to preserve much of the fruity aromas and character of the blend, the wine was bottled in late February.
The wine has an incredibly complex array of aromas. I perceive aromas of raspberries, cedar and orange tea. On the palate, the tannins are very well balanced resulting in a very smooth, satin-like texture. The flavors are of raspberries with a hint of cocoa in the background. The finish has a slight peppery flavor. This may be our most drinkable Syrah upon release that we have produced. It should continue to improve with another two to three years of bottle age. Serve with spicy Mediterranean dishes and grilled meats.
Rick Longoria
Winemaker
February 1, 2006
Composition: 83% Syrah: Clover Creek Vineyard Syrah – 29 %
Alisos Vineyard Syrah – 29%
Black Oak Vineyard Syrah – 25%
12% Grenache: Alisos Vineyard
5% Viognier: Lucas Lewellen Vineyard
Production: 165 cases
Alcohol by volume: 15.4%
Titratible acidity: .67 g/100 ml.
pH: 3.72
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