The 2012 Syrah was co-fermented with 4% Viognier, and was fashioned from six different Syrah clones. It was harvested during the third week of October, fermented in 100% stainless steel, and aged 16 months in neutral French oak. The alcohol came in at14.4%, and the wine shows Syrah’s meaty, lavender and floral notes intermixed with pepper and lard. The result is a sensational, complex, broad, savory, full-bodied, silky textured Syrah that is best drunk over the next 5-7 years.
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