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Wine Details
Price:
$18.00 per bottle
Description:
2002 was the first year we have obtained 100% of our Syrah from Sonoma Valley. The Englandcrest Vineyard (literally next door), which Peter farms, produced its first full crop, and comprises 65% of the blend. Our other Syrah sources are Glen Lyon Vineyard, a couple of miles west of the winery, and Demko Vineyard, just east of Sonoma. Traditional punched cap fermentation in small open top tanks, gentle pressing, and barrel aging in French oak have produced a flavorful, very rich yet soft Syrah. Addition of a small amount of Estate Merlot helped fill out the middle and add some structure.
The aroma is quite intense, with deep blackberry and raspberry fruit, violets, pepper, a hint of chocolate and that smoky, gamy, bacony character so unique to Syrah. The entry is soft and full, the mid-palate very fruity, yet dry, and the finish moderately long with soft tannins and lingering fruit. This wine tastes so good now that I’m inclined to drink it before the 2001.
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Varietal Definition
Syrah:
Syrah is the eight hundred pound gorilla of Rhone grapes! In the vineyard and the winery, Syrah is typically an easy grape to work with - healthy, early ripening, resistant to mildew and rot; suitable for winemaking in a variety of styles. The wines from Syrah are tannic without being harsh. The wines will have a taste and smell of dark blue fruit like blackberries and blackcurrant, with a strong spicy side where one can find freshly ground pepper and other spices. Syrah is famous for its part in the French blends, such as Côtes du Rhone and Châteauneuf du Pape.
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Merlot:
Merlot is known as a Noble Bordeaux varietal. Although it came to France in the first century, it was not named until the 1880s. Merlot was originally used only for blending, as it is soft and compliant, very useful in softening other Bordeaux wines like Cabernets. Recently in California and Chile it became popular as a 100% varietal wine. Merlot tends to be easier to grow in a variety of soil conditions and is harvested earlier in the year than Cabernet. Although most Merlots are made to be drunk earlier, there are many with complexities of a Cabernet. Flavors of plum, black cherry, violet, chocolate and orange pair well with rich, red pasta dishes, hearty chicken dishes, and any beef combination that you fancy. The perfect match of course is chocolate. Not only does the chocolate compliment the wine and vice-versa, but the essence of both flavors linger eternally.
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