90% Syrah and 10% Viognier, which we harvest at the same time and co-ferment.

We like the inclusion of whole Syrah clusters in the fermentation and so add 25%; 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. This vintage aged sur lies with monthly bâtonnage and rested 25 months in 100% new French barrels. This wine was bottled without filtration in February 2017.

This cool climate brings out the savory characteristics of the variety, as opposed to its jammy, fruity side, and one finds here aromas and flavors of smoked meats, white pepper, green olive and grapefruit, with an almost Pinot-like texture and balance on the palate; definitely not an overblown Shiraz style.