2006 Black Arts Syrah

($34.99) SOLD OUT

Tasting Notes

This wine is a sausagey (clone 100), peppery (clone 99) mouthful. There is a lot happening with this wine at every level; aroma, flavour, texture, and finish. It is full bodied with tannins of the highest quality (viognier's contribution). New aromas and flavours seem to perpetually peel themselves off as it sits in the glass. The finish is long and the ageing potential is considerable with all those meaty tannins. A note on those tannins; they will be around for a long time and contribute to the wine's age ability BUT the wine can also be had young as long as it is accompanied by some meat, - something savory preferably.

Notes on Fermentation

There were only 2 separate lots that went into this wine. The Syrah from the Black Sage side came in Oct. 23 and was fermented as a single lot using a Rhone isolate yeast. The Syrah from the Home Vineyard came in with the Viognier on Oct. 30 and they were crushed and fermented together using a Barolo isolate. All of the fruit came in clean, disease free, and RIPE. Both macerations lasted 11 days before pressing. The lots were kept separate after pressing and went off to their own barrels (a mix of Bertranges, Vosge, Nevers, and Allier wood) for malolactic and ageing in barrels. Both lots were not racked off their fine lees so were allowed to age on these lees which made an impression on the final texture of the wine.