2003 Syrah from Napa Valley

Winemaker Notes

All lots received a three to four day cold soak, followed by a high temperature fermentation (85°F to 90°F) and then were allowed to rest on the skins for about 21 days. We included press wine to add spice and structure. The wine went directly to barrel for malolactic fermentation and was gently racked five times before bottling.

Our Napa Valley Syrah is a serious wine with intensity and character. Viognier and Grenache from the Paras Vineyard on Mount Veeder are blended in to give a touch of exotic charm and balance. With its huge fruit, our 2003 Napa Syrah is drinking nicely upon release yet its tannic foundation will insure that it ages gracefully for quite some time.