2018 Syrah Reserve
This is a very dynamic and deeply layered wine, showing savory aromas of tar, seaweed, raw meat and elderberry on the wild nose. The palate is also savory, full of charred and raw lamb, rosemary, cracked pepper and dark berry flavors, wrapped in a tense frame. - MATT KETTMANN
It is very dark in color. The nose is crisp plumb, oak and dried spices, backed by note of chocolate. The palate entry is ripe red and black fruit with a full bodied core of bright, sappy blackberry. It finishes with toasted oak, cedar and supple red fruit. Drink 2022 - 2026. - DOUG WILDER. PDWR.
Santa Barbara County
This fruit is sourced from a small coastal vineyard on a steep hillside. The vineyard is sustainably farmed with no chemical inputs. The fruit is selectively hand picked in the cool morning and brought into the winery where it is gently destemmed into small 1 ton fermentors. I let the fruit cold soak for a couple days to help with color extraction. After 3 or so days I let the fermentor warm up and fermentation begins with the native yeast and bacteria present on the grapes when they are harvested. During the first phase of the fermentation I like to introduce plenty of air to the juice via pump-overs. Once the fermentation warms up and is cracking along and producing alcohol I like to switch from pump-overs to 2-3 punch-downs a day. Once the yeast have completed their job eating all the sugar and creating alcohol, the must is gently pressed to barrel. The 2018 Syrah reserve was pressed into barrel where it went through the malo-lactic, secondary fermentation. This wine was aged for 32 months in one new 500L Tonnellerie d’Aquitaine French oak barrel.