Aromas of smoked meat, cigar box and anise. Black pepper and baking spice give way to layers of black fruit, cedar and earth.
Five different clonal lots were fermented individually. All macerated for a total of 14 days, fermented with BM 45 yeast, and pumped over 1x per day plus punched down 3X per day. Peak Temp averaged 85˚F. The wine was assembled after 22 months of barrel ageing in 30% New French oak and the balance in Neutral French Oak, followed by a minimum of 6 months in bottle before release.
Food Pairing Notes
Braised, grilled or stewed meats.
100% Syrah (Clones 3, 174, 383, 877, and Estrella)