Blend 85% Syrah 13% Viognier 2% Petite Verdot
Cooperage 50% 2nd fill American barrels
25% new American
25% neutral French
Maturation 8 months
Harvested September 24th 2008
Fermentation 1 ton macro bins
Bottled May 23rd
The Syrah and Viognier was field blended and de-stemmed into 1 ton open macro bins. The must was transferred to the refrigerated truck, where acid, enzymes and tannins were added.
The must was cold soak for one week prior to fermentation.
The must was inoculated with yeast D254 and fermentation was conducted at peak 88 degrees and was completed in 12 days.
During the fermentation, the must was punched down every 2 hours for maximum color and tannin extraction.
Once fermentation was completed, the wine was run directly into barrel and the skins transferred to press. Due to the small quantity of skins, we pressed them on top of the Petite Verdot skins.
The press fraction was separated and transferred to barrel.
Secondary fermentation took place naturally and was completed in 3 months after which time the barrel were topped off and sulfured.
Prior to bottling the fractions were racked together and coarse filtered through a 2 micron plate and frame filter.
Sulfur was adjusted to 35 ppm free and the wine was bottled May 23rd
Color Purple and inky
Nose Indian spices, black tea and pepper
Palate Flavors of cracked pepper of spice complimented by hints of vanilla and plum. This wine is elegant and full bodied and may be laid down for up to 5 years.