 |
|
|
|
 |
 Back to Wines |
|
|
|
|
|
|
|
2005 Syrah, Upper Bench Vineyard$48.00 - Purchase Online today or call (805) 934-4770 Winemaker's Notes"The 2005 Io Syrah Upper Bench, bearing the name of princess Io from Greek mythology, is an excellent illustration of the complexity, spice and full, lush tannins that result from the Upper Bench vineyards. The wine is well structured with aromas of white and black pepper, leather and smoke. The flavors are concentrated with hints blackberry, blueberry, spice and a toasty, smokey finish. The texture is richly layered with firm tannins and a lingering fruit finish." - Jonathan Nagy, Winemaker 92 Points, James Laube, Wine Spectator, April 2008 90 Points, Stephen Tanzer’s International Wine Cellar, Nov. /Dec. 2007 Appellation and VineyardThe Upper Bench vineyards are located in eastern Santa Maria Valley at the foothills of the San Rafael Mountains. Coastal influences from the nearby Pacific Ocean keep temperatures moderately cool, help lengthen the growing season, and promote slow, even ripening of the grapes. Climatic conditions are considered a warm Region II on the UC Davis scale. Clones in the vineyard include Durrell selection, known for its complexity and richness, and Clone 01 of the Australian series, recognized for its forward fruit character. Fermentation & Aging The Syrah was crushed into tanks and given cold soak of four to five days before beginning fermentation. This maceration in a non alcoholic medium has proven superb for extracting color, flavor, and richness. When the wine began fermentation, a combination of punch-down and pump-overs was used to circulate the skins and juice. During the four most active days of fermentation, the cellar team performed "rack and return" on each tank two times per day for additional extraction and concentration. The lots were pressed off the skins at about 3 to 4 degrees Brix, so they received no maceration time in full alcohol, which can result in harsh or green tannins. Statistics Varietal blend: 100% Syrah Grape sourcing: 100% Upper Bench Vineyard Wine analysis: 0.65% total acidity; 3.67 pH; residual sugar (dry); 14.9% alcohol by volume Bottling date: January 15, 2007 Cases produced: 639 (9 liter cases) |
|
|
|
|
|
 |
|
|
|
|
|
|
|