Black fruit, cedar, licorice, smoked meat and leather with silky tannins.
Five different clonal lots were fermented individually. All macerated for a total of 14 days, fermented with BM 45 yeast, and pumped over 2x per day plus punched down 3X per day. Peak Temp averaged 86˚F. The wine was assembled after 18 months of barrel ageing in 30% New French oak, aged another 6 months as the blend in the same oak, and finally aged a minimum 6 months in bottle before release.
Food Pairing Notes
Pairs well with peppercorn steak or any grilled red meats.
100% Syrah (Clones 3, 383, 877, and Estrella)