Rich aromas of black cherry, cassis, and ripe plum with a hint of vanilla, leather, earth, and white pepper. The mouth is layered with bright, jammy flavors of boysenberry, red currants, and blackberry followed by mineral and cracked black pepper. Mouth-filling tannins provide an opulent finish of fruit and spice.
There are 12 acres of Syrah planted on the Truchard Estate Vineyard. Four acres are in the “Highlands” region to the north, and 8 acres are located at the southern end of the vineyard. These areas are dominated by austere hillsides composed of volcanic rock and ash. The vines range from 21 – 31 years old and benefit from the unique combination of soil, exposure, and cool Carneros temperatures. The result is a full-bodied wine, with flavors and structure reminiscent of the northern Rhône.
All of the fruit was gently destemmed and crushed into open top fermenters with approximately 20% whole berries. Individual lots were inoculated with Pasteur Red yeast. Fermentations were punched down twice daily, with the temperature peaking at 88º F. After 14 days of maceration, each lot was pressed and allowed to settle in tank before going to barrel. The wine was aged for 10 months in both French (90%) and American (10%) oak; 30% of these barrels were new.
Pairs well with beef, lamb, deer, venison, and poultry dishes.