The 2001 vintage began early with budbreak occurring in the third week of March. A warm but mild June and July gave perfect even ripening conditions. Daytime temperatures in the mid 80s caused rapid sugar and flavor accumulation, while nights in the high 40s helped retain the grape acids. September and October were relatively cool months giving plenty of "hang time" for development of mature tannins and varietal character. A combination of Mother Nature and austere farming practices gave a low harvest yield of 3 tons per acre, greatly contributing to the wine's concentration. The fruit for our Ocala Syrah is selected primarily from a gravelly patch on the eastern edge of our vineyard. The Syrah was harvested on October 5 and 11 at an average of 26 Brix. Our 2001 Ocala Syrah, the second vintage of this special wine, shows the concentration of fruit and structure that we look for in a "reserve" wine. The wine displays a blackish red color with lifted aromas of kirsch, blackberry, plums and white pepper. On the palate the flavors of wild cherries, pepper, and clove are supported by supple tannins for a mouth filling and lingering wine. While this wine is ready for immediate enjoyment, it will gain complexity over the next 8 to 10 years with proper cellaring.