Winemaker Notes
The 2012 vintage offered perfect growing conditions and a good set for reasonable yields. We picked on October 20th, 21st and 29th. All lots were destemmed whole berry into our 1.5 ton fermenters. The last lot, picked on the full harvest moon, was co-fermented with 28% Grenache. The wine spent 24-26 days on the skins before we pressed it off to barrel. We find this longer, gentle extraction results in better mouthfeel and length. The wine then spends 21 months in 300 liter French oak Hogs Head barrels (50% new) without any racking before bottling. This is a wine that typically takes about two years in bottle before it begins expressing it’s potential. If enjoyed in it’s youth, we recommend decanting.
Professional Ratings
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Wine Enthusiast
This wine has an impressively floral and savory fruit bouquet. Squashed mulberry, cherry blossom and black plum integrate expertly into a generous but judicious hickory-smoke element. Black plum baked in sesame sauce, beef char and roasted coffee notes sing together on the palate chorus, which is enhanced by a 9% Grenache. Editors’ Choice
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Robert Parker's Wine Advocate
A classic Syrah from this estate, the 2012 Syrah Old Corral (there’s 9% Grenache in the blend) offers impressive black raspberry and crème de cassis like fruit to go with lots of graphite, crushed flowers and sweet spice. Elegant, medium-bodied, lightly textured and moderately concentrated, it won’t make old bones, but it will dish out plenty of pleasure over the coming 5-6 years.
Marked by an unmistakable deep purple hue and savory aromatics, Syrah makes an intense, powerful and often age-worthy red. Native to the Northern Rhône, Syrah achieves its maximum potential in the steep village of Hermitage and plays an important component in the Red Rhône Blends of the south, adding color and structure to Grenache and Mourvèdre. Syrah is the most widely planted grape of Australia and is important in California and Washington. Sommelier Secret—Such a synergy these three create together, the Grenache, Syrah, Mourvedre trio often takes on the shorthand term, “GSM.”
A rugged and topographically diverse cool-climate appellation with a rich history, the Santa Cruz Mountains AVA stretches from Half Moon Bay, just south of San Francisco, to the northern border of Monterey County. Elevations range from 800 feet to upwards of 3,000 and microclimates vary substantially depending on which side of the mountains the vineyards lie; cool ocean winds and fog play an important role here. This can be a challenging region in which to grow grapes, but it is well worth the effort. Santa Cruz Mountains wines are noted for balanced acidity levels, often showing great aging potential. Wine has been made here since the 1800s, most notably from the legendary Ridge Vineyards, whose Monte Bello vineyard garners international admiration.
Pinot Noir, Chardonnay and Cabernet Sauvignon are the stars of this region, while Merlot and Zinfandel also perform quite well. Organic and sustainable vineyard practices are becoming increasingly common.