Voss Vineyards VV2 Syrah 2002
The fruit for our VV2 Syrah is grown at our vineyard in Rutherford. The Voss Vineyard purchased in 1996 contains primarily clay loam soils, which encourage moderate vigor in the vines. When combined with an ideal climate of warm days and cool nites, this site gives Syrah rich in flavor and texture.
The 2002 vintage began early with bud break occurring in mid March. March and most of April were warm, causing rapid vine growth. The end of April turned cold with several nights of frost. The weather warmed up in May with flowering in Syrah during the third week under partly cloudy skies. From June until August the weather was relatively cool, with daytime temperatures in the mid seventies to low eighties. This mild weather caused a slow ripening of the fruit, leading to a long "hang-time", which allows the flavor precursors to fully develop. September gave just enough heat to fully ripen the tannins before harvest.
After harvesting and crushing in the early morning, the Syrah fruit underwent a 3-day cold soak prior to fermentation. Cap management included both pump-overs and rack and returns to aerate the must and achieve full extraction. Just prior to dryness the tank was pressed to barrel to finish fermentation and spent 18 months in American oak.
The 2002 VV2 Syrah is deep red color and exhibits cherry, plum and mocha aromas. On the palate this wine offers bright berry flavours complemented by vanilla and toast notes. Supple tannins will allow this wine to age gracefully for the next 5 years.
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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.
Undoubtedly proving its merit over and over, Napa Valley is a now a leading force in the world of prestigious red wine regions. Though Cabernet Sauvignon dominates Napa Valley, other red varieties certainly thrive here. Important but often overlooked include Merlot and other Bordeaux varieties well-regarded on their own as well as for their blending capacities. Very old vine Zinfandel represents an important historical stronghold for the region and Pinot noir is produced in the cooler southern parts, close to the San Pablo Bay.
Perfectly situated running north to south, the valley acts as a corridor, pulling cool, moist air up from the San Pablo Bay in the evenings during the hot days of the growing season, which leads to even and slow grape ripening. Furthermore the valley claims over 100 soil variations including layers of volcanic, gravel, sand and silt—a combination excellent for world-class red wine production.