Syrah’s flavor and profile change drastically depending on the soil and climate of where it's produced. In rocky soil and moderate climates, the wine can stand alone without the need for blending. In warm climates, the wine is often blended with other Rhone varietals, such as Grenache. The signature nose of Syrah in California is of meat, smoke, and black pepper. As the wine opens, a more pronounced berry, chocolate, violets, and leather notes move to the forefront. Syrah’s should be medium tannin and medium acid on the palate with strong flavors of berry, espresso, tobacco, and smoke.
2010 Coruce Syrah: This wine is comprised of 90% Syrah, 4% Petite Sirah, 3% Zinfandel and 3% Viognier. The grapes were hand harvested and table sorted and co-fermented for 14 days and pressed off into 3 & 4 year old French Oak barrels.
This wine has aromas and flavors of dark cherries, plum & lavender and blueberries with a lush jammy finish.
Open and decant for 30 minutes prior to serving.
This wine is comprised of 93% Syrah and 4% Petite Sirah and 3% Viognier. The fruit was hand harvested and table sorted and then cold soaked on the skins for 48 hours and then co-fermented for 16 days and pressed off the skins and racked off the solids into 3 and 4 year old French oak barrels and aged for 18 months. Left on the lees and stirred monthly.
This wine has flavors and aromas of dark cherries, plum, lavender, blueberries followed by a toasty bacon finish. Medium tannins
This production was harvested by hand in the fall of 2012: 65/100 Kiler Canyon syrah was harvested in September and 35/100 Staar Ranch grenache was harvested in early October. It was then aged 24 months in new French oak barrels.
Kiler Canyon is home to some of the best syrah in the county; it shares a fence line with Terry Hoag Cellars a well-established winery and a big syrah house as well. Conditions were ideal! A mild leaf thinning had to be done in August to get full sun exposure and good ventilation against potential mildew.
The syrah was pungeon fermented; we removed the head of 2 Cadus Medium toast pungeons and introduced the freshly crush fruit. Punch down was done twice a day by hand, the 2 wines were made separately then blended together and aged for another 6 months in a brand new pungeons.
Impressive coffee bean scent when you open the bottle, follow by toasted bread and nutty aromas. The mouthfeel is soft and velvety, but the tannins are strong. Thanks to the syrah, a long acidity from the grenache makes the finish linger. A solid red with at least a 10 year aging potential.
Kiler Canyon is a magical location for syrah that is known for having some of the best syrah vineyards around. The meticulous approach and high tech knowledge at the vineyard makes a big difference in the end product. The hand-picked harvest took place on a foggy morning in October and was then trucked to the winery in one-two ton bins. 100% Syrah
Syrah and pungeons make a traditional combo that never fails. We moved the juice after a two week fermentation, and our Syrah already had that inky characteristic proper to the varietal. The wine was aged 24 months in new 500-liter pungeons.
98 cases produced
Big and spicy are the two words that come to mind. Very different from the Parker style, this wine should age beautifully for at least a decade.
Syrah is known as the king of Rhone: single varietal for northern Rhone red wines and one of three primary grapes for the blends from southern Rhone. As a softer alternative to Cabernet Sauvignon, Syrah still is known for its thick skin and big tannins, resulting in wines that are age-worthy and stand up to heartier dishes. This Syrah is elegance in the glass, with predominant notes of blackberry and black pepper and hints of anise, earth and leather.
The grapes in this wine all come from the Wild Diamond Vineyard in southern Lake County. At an elevation of 2,200 ft., this vineyard sits high above the fog line, with 5 – 6 hours of direct sunlight daily and then cooled by Pacific breezes at night coming across the Mendocino wind gap. Its red loamy soil is the result of ancient pre-civilization floods and contains rich nutrients that contribute to the density, acidity and color of these grapes.
Blends and co-ferments our an integral part of our winemaking and this G*S*M (Grenache 4.2%, Syrah 45.2%, Mourvedre 50.6%) shows the kinds of textures and flavors that only blends can achieve. Lifted and bright this wine is what pinot noir would taste like with backbone. A layered wine with many dimensions. Cellaring three to five years will bring out even more complexity. Ideal with pork roasts or grilled Italian sausage.
It is stunning that a wine can be concentrated, yet light on its feet. Applegate Valley Syrah reminds of the wines of the northern Rhône in the way in blends power and elegance. Floral and spiced on the the nose with tart black pepper aromatics and butcher shop flavors. While this wine can be cellared for a decade it is enticing enough to drink tonight. Perfect with prime rib or grilled pork chops.
Our Syrah benefits from our afternoon winds, making an intense but balanced wine, This Syrah has a definite fruit-forwardness which will intensify over time, but will work well with stews and meat dishes right now!