2007 Old 46 Syrah
Although a dry year, nearly ideal growing conditions contributed to this vintage’s complex profile. Dark violet in color, with hints of blackberries, grass and spice on the nose. Black currant, cracked pepper, and clove, fuse with smoke and cedar in a rich, lingering finish.
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2008 Old 46 Syrah
Another dry year with unseasonal heat spikes of over 100 degrees in mid June, lead to a slightly shorter growing season. Like its predecessor, deep violet in color, however in this vintage, we introduced Hungarian oak in addition to our French oak barrels. The result is a delightful balance of blackberry, black currant and cracked pepper, with a hint of sandalwood and vanilla finishing softly on the palate.
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2007 Old 46 SYRAH
The south facing clay loam hillside ripened early this year and was hand harvested during the early morning on October 18, 2007, with the grapes soaking out at 24.9 Brix. The second harvest of the lower vineyard took place on November 1, 2007 with the grapes at 24.1 Brix. All grapes were hand sorted and 30% of the clusters were added to fermentation bins for added structure and complexity. After a 3 day cold soak, the primary fermentation was completed with native yeasts and pressed after 11 days total. Following press the wine was transferred to 50% new and used French oak barrels. A minimal amount of SO2 was added after completion of the secondary fermentation in March of 2008. The wine was racked once off the lees immediately preceding an unfined and unfiltered bottling on February 23, 2009.
121 Cases Produced. 15% Alcohol.
2008 Old 46 SYRAH
2008 required only one harvest, hooray! Early morning on October 18, 2008. Carefully hand sorted, 30% of the clusters were added to the destemmed fruit for more structure and complexity. The grapes soaked out at 24.3 Brix. A 3 day cold soak, with fermentation completed with native yeasts and pressed after 12 days total. Following press, the wine was transferred to 66% French oak and 33% Hungarian oak, 33% of the barrels being new. A minimal amount of SO2 was added after secondary fermentation in June of 2009. The wine was racked once off the lees immediately preceding bottling. Bottled unfined and unfiltered February 20, 2010.
70 Cases produced. 15% Alcohol.