Grape Source: Sonoma Coast

Varietal Content: 77% Dry Creek Valley Syrah, 15% Mendocino County Syrah, 3% Paso Robles Syrah, 2% Petite Sirah, 3% Viognier

Titratible Acidity: 0.65g/100ml

pH: 3.68

Residual Sugar: 0.06g/100 ml

Alcohol: 13.50%

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The 1999 growing season had an exceptionally cool summer (the temperatures were 4°-6° below normal). This made for an outstanding year for syrah grapes characterized by intense color and concentrations of flavors. The first summer hot spell occurred August 19-28. September brought dramatic cooler temperatures with foggy mornings and cool evenings. The first September heat spell of 90°+F was not until the 25th of the month. As a result, we had an extra—long hang time for the grapes and harvest was at least three weeks later than normal. This extra hang time produced syrah grapes with deep color and a wonderful balance of fruit and tannins.

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The grapes for this wine were destemmed but not crushed, and then transferred to stainless steel fermentation tanks. As a result, approximately 20% of the fruit remained intact as berries. We find that whole berry fermentation of our syrah grapes produces concentrated, fresh and forward raspberry-like flavors in the finished wine. The fermentation the berry itself "seals" in a true fruit character and minimizes the possibility of extracting more harsh, bitter tannins from the grape skins. During the four-day fermentation period, temperature was kept at 85°-88°F and the must was circulated frequently in order to keep the cap cool and moist. We feel this process accentuates the wonderful zesty character of the syrah grape. 100% of the juice then underwent malolactic fermentation to soften the acids. After settling, the wine was racked into a combination of American, French and European oak barrels for an average of almost 12 months aging, which provided mellowness and depth. The wine is unfined with minimal filtration.

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