The grapes were harvested on September 29, 2005, and yielded just 2 tons per acre from this vineyard. The small crop was due to the difficult growing conditions on this hillside vineyard. The grape clusters were long and gracious and produced just 160 gallons of grape juice per ton of grapes, providing plenty of concentrated flavors in the finished wine.
We crushed the Syrah into one ton bins and cold soaked for 48 hours. After the must warmed to 50 degrees F, the bin was inoculated with L2056 cultured yeast. This strain is from the Rhone region in France and works well in Syrah to enhance the roasted meat and mineral quality of the grapes. Primary fermentation lasted for ten days, when we pressed the must into a small stainless steel tank. The wine was innoculated with Oennococcus Oeni cultures to start the secondary malolactic fermentation.
The wine settled for two days before being racked into barrels. Just under five tons of syrah grapes yielded 718 gallons of wine which aged in approximately 30% new French oak. We used a combination of neutral barrels (old French) and new Artisan French barrels. We used Vicard and Remond with medium toast levels. Both barrel coopers use oak from the Allier forrest. The wine aged for 22 months in barrels.
- Varietal Blend:
- 100% Hawks Butte Syrah
- Yorkville Highlands, Mendocino County
- September 29, 2005
- Ten days, L2056 yeast
- 22 months; 30% Artisan French oak barrels
- = 3.72
- = 0.65 g/100ml
- = 14.1%