2004 Del Rio Vineyard Syrah ($30.00 each)

TASTING NOTE

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TECHNICAL INFORMATION

VINEYARDS

FERMENTATION AND AGING

TASTING NOTES
At first glance you notice the beautiful purple brilliance and clarity in the 2004 Del Rio Syrah, despite being unfined and unfiltered. It is a powerful wine with a big ample entrance and dark concentrated fruit. In the nose black cherry, tones of licorice, all spice, and plums are accompanied by inviting aromas of vanilla. The mouth is equally appealing with really dark fruit, well integrated tannins, mineral and slight mushroom tones. The tannins are broad and soft and linger for a long time. This wine is beautiful now, but will age for a long time to come.

THE VINTAGE
The 2004 growing season was very unusual for Oregon. The winter of 2003-2004 started with below average temperatures and had viticulturalist and winemakers anticipating a harvest well into November.
A very cool and wet spring gave way to an incredible turnaround in late May and a heat wave in early June. The months of June, July, August and September were the hottest ever recorded in 40 years! The second half of September was uncommonly warm with high temperatures reaching 95 degrees. The 2004 growing season saw abnormally dry conditions with little or no rain until October 7.We were fortunate to have picked all of our Pinot Noirs before the October rains came. The record levels of heat in 2004 produced fruit with exceptionally high sugar levels with ripe tannins. The 2003 wines show intense fruit with a supple body.

THE VINEYARD
Located at approximately 1000 feet, a stone throw away from the Rogue River and has a great climate for growing Syrah. Vineyards look over Southern Oregon's Rogue River between the Cascade and Siskiyou mountain ranges. The soil, rolling hills, alluvial fans, and southern exposure comprise a foundation for great grape growing. The vineyards are densely planted on resistant rootstocks and are trained in an upright canopy system. Qualitative irrigation is used to maintain a good balance without looking for higher yields. The blocks were closely monitored as harvest approached, and the picking date was chosen based on taste. All grapes were harvested by hand in ideal conditions.

VINIFICATION
Hand-crafted to achieve a fully extracted and complex style. Cold maceration preceded the open-top, Burgundian style fermentation. 30 days of skin contact and daily punchdowns. Gravity fed directly to barrels. 100% Malolactic fermentation occurred for a six month period. Aged 14 months in 20% new French oak from a variety of cooperages. Each lot was harvested, fermented and aged separately until our final blending decision. This wine was bottled unfiltered and unfined.