The 2018 estate grown Syrah was hand picked on 10/1 at 19 Brix with a pH of 3.26. 2018 was a challenging year, as an overabundance of precipitation caused much disease pressure and moisture damage. We made the decision to pick a bit prematurely to avoid a total crop loss and fruit destruction. The fruit was de-stemmed and crushed and inoculated with Alchemy IV. The primary fermentation lasted 9 days and was co-inoculated with malolactic bacteria towards the end. The wine was set to rest in 2 year French Oak barrels for 10 months.
The final product is one with which we are well-pleased. Dark red in color with spicy aromas of black pepper, leather and licorice. Powerful, dusty flavors hit you along with concentrated black current and blueberry fruit flavors on the palate.