Brimming with blueberry fruit, white and black pepper and licorice spice with well integrated tannins and balanced acidity.
Seven 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 22 months of barrel ageing in 30% New French oak, 5% New American Oak, and the balance in Neutral French Oak, followed by a minimum of 6 months in bottle before release.
Food Pairing Notes
Red meats and barbecue dishes
100% Syrah (Clones 3, 383, 877, and Estrella)