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The 2007 Syrahs are aged on their lees, ala Pinot Noir. Blended with about 5% Viognier and 25% whole clusters, went directly from the fermenter to barrel for the malolactic, and were aged on their lees without racking. For the first time we bottled after the second harvest, so this wines spent 24 months in barrel. And of course, was bottled without filtration.
"The 2007 Syrah Sonoma Coast, which is co-fermented with 7% Viognier, boasts huge aromatics of tapenade, bacon fat, pepper, black currants, and hints of lychee nuts and marmalade (no doubt from the Viognier). Inky/purple-colored, dense, full-bodied, and impressive, this is a top-flight Syrah that should drink beautifully for a decade.
The Wine Advocate
"Firm and intense, with a mix of smoked meat, dried berry, spice, mineral and sage notes. Full-bodied, complex and layered, ending with a rich berry pie and mineral aftertaste. Drink now through 2017."
"Inky ruby. Ripe, spicy blackberry and boysenberry aromas are complicated by notes of licorice, cola and musky flowers. Broad and velvety, with deep black and blue fruit and candied violet flavors and slow-building tannins. Very attractive syrah with good depth and surprising vivacity on the long, focused finish. This was fermented with 25% whole clusters."
International Wine Cellar
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