* 2003 Syrah, Santa Barbara County

Winemaking Notes
Harvest 2003 was one of Santa Barbara County's warmest vintages on record, giving Syrah grapes the heat units necessary to fully ripen with ideal flavor, skin and seed development. After many years of working with the remarkably diverse Syrah grape, I have found that a fusion of Australian and French winemaking techniques brings out the best expression of this grape. The goal is to maximize extraction prior to the midpoint of fermentation to preserve the unique fruit character and avoid the possibility of harsh tannins. The grapes were crushed into tanks and given a 4 to 5 day cold soak. During this time, a saignée was drawn off to further enhance concentration. During the most active days of fermentation, we performed ‘rack and returns’ for additional extraction. The wine aged nine months in 60-gallon French oak barrels with 30% new oak in the mix.

Tasting Notes
This Syrah is superbly extracted with a rich, dense texture and elegant tannins. Aromas of blackberry, cherry and plum mingle with hints of red licorice, vanilla and cinnamon spice. A subtle undercurrent of French oak complements the complex fruit character on the palate. The wine culminates in a long, opulent finish.