Due to it's cool climate, on October 23rd Rodgers Creek was the last vineyard we harvested in 2010.  Our block is planted with 9% Viognier which we harvest at the same time. We like the inclusion of whole Syrah clusters in the fermentation and so add 25-30%; this seems to heighten the “Syrahness.” 

Other aspects of fermentation and élevage are the same as with all of our winemaking—native yeast and malolactic fermentations, aging sur lies, and bottling without filtration in February 2013.  This vintage rested 27 months in 100% new French barrels.

Our Syrahs are grown in the cool climate of Sonoma Coast which offers a style reminiscent of the Northern Rhone regions of Hermitage and Cornas: aromas and flavors of smoked meat, white pepper, green olive and grapefruit.