Voss Vineyards Shiraz 2000
Superb stuff - generous and lively, characterized by blueberries, raspberries, blackberries, with a white pepper finish. Our 2001 Napa Valley Syrah is reflective of meticulous vineyard care, a perfect vintage, and careful handling in the cellar. The wine displays a deep red color and exhibits aromas of blackberries, cherries, plums and licorice. The fruit notes are boosted by the inclusion of 2% Viognier. On the palate the concentrated flavors of wild blackberry, anise and sweet vanilla are wrapped in supple tannins for a mouth filling and lingering wine. While these soft tannins allow for immediate enjoyment, this wine will gain complexity over the next 5 to 10 years with proper cellaring.
At Voss we have over 20 years experience producing quality Napa Valley Sauvignon Blanc and multiple decades of experience producing Sauvignon Blanc in Australia and New Zealand. As a Sauvignon Blanc specialist we have the luxury of total focus in vineyard and winery practicing minimal intervention. A single sku sourced from a 100% certified single vineyard with a single focus on producing high quality wine reflective of region and remaining true to the wonderfully pure aromatics and texture of Sauvignon Blanc. The Voss Sauvignon Blanc style is crafted for freshness, vibrancy, lower alcohol, texture and length on the palate. The taste of the wine has a direct link to the vineyard and the way the wine is carefully nurtured and protected. Voss Vineyard Sauvignon Blanc is a single vineyard offering from the Yountville Appellation of California. Planted in 1978, the Morgaen Lee Vineyard has been farmed organically since 1986, minimal intervention ensures the purity of place is prominent in our wine. The Voss style ensures that it is one of the earliest picked vineyards in the region, making our wine one of the first releases from the new vintage each year. Our traditional night harvesting during the cool of the early morning helps to retain the vibrant Sauvignon Blanc aromas and flavors. The grapes go through “skin contact” for 24 hours before pressing, which amplifies the intense fruit flavors from the vineyard and helps to develop a lovely texture on the palate. The juice is fermented at cool temperatures in stainless steel tanks over three weeks with selected yeasts that further enhance the flavors. 10% of the wine is placed in barrel, (5% new French oak, 5% older French oak) for four months to add texture to the wine and offset some of the austere characters. The remaining 90% is stainless steel tank fermented. After racking and blending, the wine is bottled at Napa Wine Company using Stelvin screw cap closures.