Writer's Block Syrah 2007

VARIETAL

Syrah is one of the most widely planted wine grape varietals in the world. It has its roots in France and is closely associated with the Rhone Valley. Also grown in Australia and the United States, Syrah tends to thrive wherever it is planted--in cool to moderate to hot climates. Syrah is planted throughout California, and increasingly in Washington State. California Syrah is in general stylistically more closely associated with that of the Rhone Valley, Cote Rotie, Hermitage, Crozes-Hermitage, Chateauneuf du Pape, Cote Du Rhone, and further South in the Languedoc-Roussillon appellation in France, than the Australian Shiraz style, although growing conditions, vine clones, and winemaking practices can in California produce styles of both types. Syrah vineyards planted in California are increasing clonal diversity which the wine from the vineyards benefits from using more recently cleared European clones (compared to earlier clones from Australia). Syrah expresses differently depending on where it is grown, and so is described as usually containing some smoky flavor and aroma, bacon fat, violets, dark berries, minerality, peppery, chocolate, coffee.

VINEYARD

The estate Jacobsen vineyard, located on the Kelseyville Bench area of Lake County was planted in 2000, using a few different French clones of Syrah. Good drainage, warm days and cool evenings and nights generally aid the good ripening of this variety, and the clonal mixture gives the beginnings of complexity further developed through aging and blending. Not far from the Catfish and Duncan Vineyards, the Kelseyville Bench area has been home to wine grape vineyards for over one hundred years. The soil composition represents a distinct blend, as the bench area represents a transition area between the Big Valley alluvial soil, and the volcanic soils of Mount Konocti and adjacent slopes. Syrah from this vineyard usually has a chalky note to it mid-palette, shows fruits of more dark berry in kind, and exhibits characteristic smoky, bacon fat, aromas and flavors typical of Syrah.    

HARVEST

The 2006 harvest was busy at times with some varietals ripening simultaneously. Jacobsen’s harvest date was chosen fairly deliberately. Notably there were no problems in the harvest, and so the watch and wait posture was taken before the grapes were harvested in late September. Good maturity and a favorable acidic balance provided a firm foundation with which to begin. The Syrah from this vineyard typically has some brighter fruit flavors, is lean on the palate, and can be fairly tannic. We waited, as the sugar levels maintained fairly stable while the phenolic ripening process occurred, and the harvest date was decided with the pH and TA relationship in mind. 

WINEMAKING

Cooler fermentations were maintained throughout primary fermentation (max 88 degrees); while a small percentage of pressed Chardonnay skins, approximately 5% total volume, was cofermented with this Syrah to improve its mid-palate structure, and complex the aromatics of the wine with some floral characteristics. Pump-overs were performed twice per daily with the intention to extract a little more from the Syrah than less, and skin contact lasted about 2 weeks. The wine was pressed and racked to barrel to undergo complete MaloLactic fermentation with controlled temperatures. The wine was aged on fine lees for approximately 10 months.

AGING

The 2006 Syrah was aged in French, Hungarian, and American (25% new total) barrels for approximately 10 months after being racked to barrels after primary fermentation. The aging period was carried out with an extended period on the fine lees to both soften and protect the young wine. A fairly low level of SO2 was maintained throughout this period to aid in the development of secondary and tertiary aromatic and flavor components. After 10 months the wine was clean racked to tank, where small quantity four different Syrah vineyards were blended before aging another 6 months in barrel prior to bottling. At only 16 months aging, we bottled this wine; feel it is ready to drink now while will continue to develop in bottle for some time to come.

BLENDING

Through three different phases the final blend for this Syrah was achieved. While comprised of primarily Jacobsen Syrah, four other Lake County Syrah vineyards were blended into this wine. Fiora Syrah from the Long Valley appellation was used for its citrusy, more red fruits, and acidic balance, Cana Springs for some complexities of spice and pepper, as well as general concentration. Silva Syrah was blended in small quantities to provide a richness of mouthfeel and structure to the wine, and Lyon Syrah was blended in small quantities to provide the finished wine with some floral and green peppercorn complexity.

TASTING NOTES (8/21/08 Quincy Steele)

            AROMATICS/FLAVORS:

                        floral

                        citrus peel

                        blackberry

                        black cherry

                        raspberry

                        green peppercorn

                        coffee

                        minerality

                        all-spice

                        chalky

A full bodied red wine that appears fresh and concentrated with good balance, complex aromatics, and some depth of flavor. Develops in the glass for some time, and shows its youthful fruit-driven drinkability, and subsequent aging potential as the complexities multiple as the wine opens. A supple mouthfeel and depth of fruit flavor transition to an accentuated finish of bright acidity. Fairly opulent in the front of the mouth, the transition to finish and acidity is fairly smooth. Significant tannins on the finish and prolonged aftertaste increasing as wine continues to breathe and develop.