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We source syrah from 5 different vineyards in these regions and ferment the grapes separately. Each vineyard has a uniqueness which gives us different characters to blend with, such as rose petal, clove, bacon fat, and anise. Depending on stem ripeness, we will do between 10% to 25% whole cluster fermentations. Stems contribute tannins and change the aroma of the finished wine. When the stems are not lignified but are still green, they contribute a wintergreen character to the wine. With some blocks we even 100% destem the fruit, again giving us more blending options later on. We saigner each lot 20% to increase the skin to juice ratio giving more intense flavor and color.
With syrah we do about 2 days of cold soaking before inoculating with yeast. Syrah is fermented in our 12-ton open top fermenters. During peak fermentation we punch down 3 times in a 24 hour period and also perform a delestage (rack and return). After the fermentation has finished, we extend maceration for up to 2 weeks with microbullage. During extended maceration, the wine continues to extract flavor and tannins from the skins. The tannins also form larger and more stable compounds resulting in a softening of the wine.
Randall does not like to rush a wine through malolactic fermentation. He believes that the window of opportunity for flavor development happens before the first sulfur addition. The longer the malolactic fermentation is delayed, the longer we have before the first sulfur addition. During this time, we stir barrels and tanks once a week, trying to extract as much flavor and texture from the lees as possible.
After malolactic fermentation, the base of the blend was put together and then put down to barrel. We used around 25% new French oak for the 2004 blend. After 8 months in oak, the wine was racked and returned to older neutral oak barrels. In total, the wine was barrel aged just over one year.
As a finishing touch we blended in 5% old vine mourvèdre to add a silkiness to the blend and 2%
cabernet franc to add of complexity to the blend. The wine was bottled unfiltered.
With syrah we do about 2 days of cold soaking before inoculating with yeast. Syrah is fermented in our 12-ton open top fermenters. During peak fermentation we punch down 3 times in a 24 hour period and also perform a delestage (rack and return). After the fermentation has finished, we extend maceration for up to 2 weeks with microbullage. During extended maceration, the wine continues to extract flavor and tannins from the skins. The tannins also form larger and more stable compounds resulting in a softening of the wine.
Randall does not like to rush a wine through malolactic fermentation. He believes that the window of opportunity for flavor development happens before the first sulfur addition. The longer the malolactic fermentation is delayed, the longer we have before the first sulfur addition. During this time, we stir barrels and tanks once a week, trying to extract as much flavor and texture from the lees as possible.
After malolactic fermentation, the base of the blend was put together and then put down to barrel. We used around 25% new French oak for the 2004 blend. After 8 months in oak, the wine was racked and returned to older neutral oak barrels. In total, the wine was barrel aged just over one year.
As a finishing touch we blended in 5% old vine mourvèdre to add a silkiness to the blend and 2%
cabernet franc to add of complexity to the blend. The wine was bottled unfiltered.