Winemaker Notes
A long growing season, coupled with near-perfect weather patterns, set the stage for the 2001 vintage truly a great year for Bonterra Syrah. Because Syrah typically enjoys a later bud break, the vines escaped damage from a severe early April frost. A warm spring ensued, pushing the vines into a rapid growth cycle through May. Cooler temperatures prevailed during the summer, allowing the fruit to develop intense flavors and color while maturing slowly on the vine. Random heat spikes in September and October enabled the fruit to ripen to perfection. The result: a magnificent, silky, rich 2001 Bonterra Syrah.
NOTES FROM WINEMAKER ROBERT BLUE
The grapes were hand-harvested at optimum maturity, then crushed and fermented in a
combination of one-ton, open-top bins and stainless steel fermenters specifically
designed for red wine fermentation. The grapes were pressed at dryness and
inoculated with malolactic bacteria to soften the mouthfeel. Juice was then racked into a
combination of new and mature French oak barrels. When the wines finished
malolactic fermentation, they were aged in the barrels for an additional 15 months.
Rich fruit flavors of blackberry and juicy plums accented by ripe tannins dance
with dark chocolate, vanilla and oak spice on the palate. The nose is beguiling, filled
with aromatic dark fruits and nuances of white pepper spice.
Like a classic Rhone, a small amount of Viognier lends a slight
floral perfume.
FOOD RECOMMENDATIONS JOHN ASH - CHEF, AUTHOR, CULINARY DIRECTOR
Hearty is the watchword with this richly-textured, warmly-fruited wine. Game and
smoked meats are obvious, but you might also bravely pair this with a warm spinach
salad, loaded with crisp bacon and Feta cheese, and your favorite oil and vinegar
dressing. Try this wine with braised and slow roasted meats, rotisserie and herbed
chicken or cassoulet with smoked sausage. Aged hard cheeses like Reggiano
Parmigiana, Granas aged Gouda, Pecorino and the like, are a nice accompaniment to
this Syrah.
Organically farmed and masterfully crafted, Bonterra Organic Vineyards epitomizes wines that are perfectly in tune with nature. A celebration of farm-fresh flavors, the portfolio features wines coaxed from the earth by careful farming practices carried out on a dynamic network of estate and partner farms throughout California. In addition to a widely available collection of organically farmed wines that includes Chardonnay, Sauvignon Blanc, Cabernet Sauvignon, Merlot, Equinox Red and Rosé, Bonterra crafts a trio of sought-after single-vineyard offerings from estate Biodynamic® vineyards in Mendocino County, and The Elysian Collection Merlot, an elevated offering from organic grapes.
Long before organic produce filled the shelves of neighborhood groceries, the dedicated team at Bonterra was committed to organic and Biodynamic® farming because they passionately believe that farms teeming with biodiversity—encompassing vines, insects and wildlife, and healthy soils—yield organic grapes leading to better wines. Whether supporting the health of honeybees with hive housing in its organic vineyards, trading tractors for sheep to maintain vineyards during the winter months, or giving back to the future of agriculture through educational outreach and shared knowledge, Bonterra strives to leave behind a legacy of thoughtful winegrowing inspired by the potential of nature itself.
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.”
The largest and perhaps most varied of California’s wine-growing regions, the Central Coast produces a good majority of the state's wine. This vast California wine district stretches from San Francisco all the way to Santa Barbara along the coast, and reaches inland nearly all the way to the Central Valley.
Encompassing an extremely diverse array of climates, soil types and wine styles, it contains many smaller sub-AVAs, including San Francisco Bay, Monterey, the Santa Cruz Mountains, Paso Robles, Edna Valley, Santa Ynez Valley and Santa Maria Valley.
While the Central Coast California wine region could probably support almost any major grape varietiy, it is famous for a few Central Coast reds and whites. Pinot Noir, Chardonnay, Cabernet Sauvignon and Zinfandel are among the major ones. The Central Coast is home to many of the state's small, artisanal wineries crafting unique, high-quality wines, as well as larger producers also making exceptional wines.