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Voss Vineyards Ocala Syrah 2001

Syrah/Shiraz from Napa Valley, California
    0% ABV
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    0% ABV

    Winemaker Notes

    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.

    Critical Acclaim

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    Voss Vineyards

    Voss Vineyards

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    Voss Vineyards, Napa Valley, California
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    In 1994, Voss Vineyards was conceived and founded by Australian vigneron, Robert Hill-Smith, proprietor of Nautilus Estate in Marlborough, New Zealand, and Australia’s oldest family owned winery, Yalumba, in the Barossa Valley. Robert was intrigued by the Napa Valley and saw quality and opportunity in the viticulture around Rutherford and Oakville, wondering whether he could apply some of the knowledge garnered over the 150 years of family involvement in winemaking. Voss owns 42 vineyard acres in Rutherford and produces Sauvignon Blanc, Viognier, and Syrah.

    Napa Valley

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    One of the world's most highly regarded regions for wine production as well as tourism, the Napa Valley was responsible for bringing worldwide recognition to California winemaking. In the 1960s, a few key wine families settled the area and hedged their bets on the valley's world-class winemaking potential—and they were right.

    The Napa wine industry really took off in the 1980s, when producers scooped up vineyard lands and planted vines throughout the county. A number of wineries emerged, and today Napa is home to hundreds of producers ranging from boutique to corporate. Cabernet Sauvignon is definitely the grape of choice here, with many winemakers also focusing on Bordeaux blends. Napa whites are usually Chardonnay and Sauvignon Blanc.

    Within the Napa Valley lie many smaller sub-AVAs that claim specific characteristics based on situation, slope and soil. Farthest south and coolest from the influence of the San Pablo Bay is Carneros, followed by Coombsville to its northeast and then Yountville, Oakville and Rutherford. Above those are the warm St. Helena and the valley's newest and hottest AVA, Calistoga. These areas follow the valley floor and are known generally for creating rich, dense, complex and smooth reds with good aging potential. The mountain sub appellations, nestled on the slopes overlooking the valley AVAs, include Stags Leap District, Atlas Peak, Chiles Valley (farther east), Howell Mountain, Mt. Veeder, Spring Mountain District and Diamond Mountain District. Wines from the mountain regions are often more structured and firm, benefiting from a lot of time in the bottle to evolve and soften.

    Syrah/Shiraz

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    Marked by unmistakable deep purple hue and savory aromatics, Syrah accounts for a good deal of some of the most intense, powerful and age-worthy reds in the world. Native to the Northern Rhône, Syrah still achieves some of its maximum potential here, especially from Hermitage and Côte-Rôtie.

    Syrah also plays an important component in the canonical Southern Rhône blends based on Grenache, Syrah and Mourvèdre, adding color, depth, complexity and structure to the mix. Today these blends have become well-appreciated from key appellations of the New World, namely Australia, California and increasingly, with praise, from Washington.

    In the Glass

    Syrah typically shows aromas and flavors of purple fruits, fragrant violets, baking spice, white pepper and even bacon, smoke or black olive. In Australia, where it goes under the name Shiraz, it produces deep, dark, intense and often, jammy reds. While Northern Rhône examples are typically less fruity and more earthy, California appears increasingly capable of either style.

    Perfect Pairings

    Flavorful Moroccan-spiced lamb, grilled meats, spareribs and hard, aged cheeses are perfect with Syrah. Blue cheeses are perfect with a dense and fruit-driven Australian Shiraz.

    Sommelier Secret

    Due to the success of Australian “Shiraz,” winemakers throughout the world have adopted this synonym for Syrah when they have produced a plush and fruit forward wine made in the Australian style. As an aside, Australians are also fond of tempering their fruit-forward Shiraz by blending with Cabernet Sauvignon, which adds depth and structure.

    HNYVOSOSH01C_2001 Item# 83664