HARVESTED: September 9, 2015
VINEYARD LOCATION: Los Altos Hills
BOTTLED: Feburary 2017, 90 cases
COMPOSITION: 100% Syrah
WINEMAKER: Colin McNany
In our fourth year of drought, bud break began early due to the dry winter and warm spring. The growing
season was persistently warm, and due to the lack of ground water, harvest came exceptionally early.
We harvested our first vineyards on July 29th! The crop was generally early and light across the board
with small berries and concentrated flavors. Although yields were down, quality remained incredible,
potentially surpassing the last 2 vintages.
Our second production of 100% Syrah. A single 1 acre vineyard plot sits up in Los Altos Hills, with an
incredible South-East exposure. A third of the ferment was left whole cluster, tipped into the bottom of a 5
ton open top tank, to be covered with rest of destemmed berries. This method of whole cluster
fermentation brings forth more baking spice and structure to the finished wine. Fermentation
temperatures peaked at 98 degrees, filling the winery with aromatics of pure hot chocolate. The wine sat
on skins for 21 days, in which was then pressed off into french oak barrels, 15% new. Rack once to
bottle, unfined and unfiltered.
Wild blackberries, salty dark chocolate and elements of roasted marshmellow are perplexing us in how a
wine can be so savory, salty and sweet at the same time.
Recommend aging potential is 3-7 years.