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Lillian Syrah 2004
Critical AcclaimAll Vintages
What Maggie tries to capture with her wine is a certain sense of balance; a particular sensation of restraint. For a complete lack of a better word... a prettiness. She is making wines that are at once voluptuous, powerful and rich without ever being overbearing. Wines with a strong structure, but with a fine-ness and a lushness and a purity that for us is the embodiment of true femininity
The fruit for her Syrah is sourced from White Hawk Vineyard in Santa Barbara County, Bien Nacido Vineyard in Santa Maria Valley and Stolpman Vineyard in the Santa Ynez Valley. The wines are fermented with native yeasts in small, open top fermenters, siphoned, warm into barrel without the use of pumps and are in barrel for 24 - 36 months before being bottled without fining or filtration.
A major force on the global playing field, California is the world’s fourth largest wine-producing region on the planet and the majority of land under vine here is devoted to red varieties—they cover nearly double the vineyard acreage compared to whites.
While the state’s incredibly diverse terrain and microclimates allow for countless red wine styles, the one factor unifying all California red wine is the abundance of sunshine and a long, consistent growing season, which leads to well-developed and fully ripened fruit.
Sonoma County, nestled between Napa Valley and the Pacific Ocean, claims great variability in geography and microclimates with vineyards climbing up mountains, reaching far into valleys and stretching along some the state’s most dramatic coastlines. Here world-class Pinot Noir is possible from Sonoma’s cooler sites while Zinfandel and Cabernet Sauvignon do well in its warmer locations.
Winemaking in California dates back to the 18th century when Spanish missionaries planted the first wine grapes. But the industry experienced its first boom with the Gold Rush in the last half of the 19th century when miners brought vines to the Sierra Foothills.