Foley's two Syrah blocks lie on a sheltered, southeastern facing hillside at the base of the estate's western corridor. This site allows the grapes to reach complete maturity even in such a cool environment, and the climate's aridity allows harvest to be delayed well into November. The fruit is hand-picked, brought to the winery, de-stemmed and gently moved to small fermenting bins for maceration. During approximately two-week's maceration, the cap is punched down by hand three times daily. Upon completion of fermentation, the wine is pressed and transferred to 60-gallon French oak barrels of which roughly half are new. Following 14 to 18 months in cask the wine is racked, settled and bottled in mid-January.
Foley Estate's Rancho Santa Rosa Syrah is dark in color, with aromas of blueberry, cassis and black cherry intertwined with vibrant notes of white pepper, sage and vanilla in the bouquet. An immense, highly extracted wine, it is densely textured and full in body and structure. Firm tannins soften in the long finish.