West Block Syrah 2020
$48.00 SOLD OUT
/ 750 ml
Boisterous violets, Damson plum and fresh blackberries shine through the beautiful earthy and crushed stone components of this wine. Notes of fresh Bay leaf and graphite create depth to further accentuates the aromas of fennel seeds and dried herbs. Fine tannins and a plush mid-palate create an alluring wine that is youthful upon release.
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West Block Syrah 2020
About this wine
Tasting Notes
Boisterous violets, Damson plum and fresh blackberries shine through the beautiful earthy and crushed stone components of this wine. Notes of fresh Bay leaf and graphite create depth to further accentuates the aromas of fennel seeds and dried herbs. Fine tannins and a plush mid-palate create an alluring wine that is youthful upon release.
Serving Instructions
- Open 1hr prior to serving. Serve at Room Temperature
Glassware
- Full-bodied Red Wine Glass—The ample size of this glass allows the bouquet to fully develop. It emphasizes the fruit by down playing the bitter qualities of the tannin and allows wines to achieve balance.
Food Pairings
- Grana Padano, gamey proteins like rack of lamb, or richer proteins like braised short ribs, cannellini beans, or roasted beets.
Cheese Pairings
- Semi-Firm / Firm / Polished
Wine Details
This bottle has the following characteristics:
Appellation
Petulma Gap
Winemaker Notes
We strive to allow the site to shine in every wine we produce. West Block Syrah undergoes an extended cold soak until native yeast begin a spontaneous fermentation in open-top fermenters, where the grapes are punched down by hand once to twice per day. Our small lot fermentations, with 50% whole cluster, take upwards of a month before a light pressing to barrel for their extended aging. Our Syrah remains in 100% used French oak barrels for 6 months and then is racked once prior to bottling.
Winemaker
Matt Iaconis
Fermentation
Native yeast begin a spontaneous fermentation in open-top fermenters, where the grapes are punched down by hand once to twice per day. Our small lot fermentations, with 50% whole cluster, take upwards of a month before a light pressing to barrel for their extended aging.
Aging
6 months and then is racked once prior to bottling.
Barrel
Native yeast begin a spontaneous fermentation in open-top fermenters, where the grapes are punched down by hand once to twice per day. Our small lot fermentations, with 50% whole cluster, take upwards of a month before a light pressing to barrel for their extended aging.
Appellation
Petulma Gap
Winemaker Notes
We strive to allow the site to shine in every wine we produce. West Block Syrah undergoes an extended cold soak until native yeast begin a spontaneous fermentation in open-top fermenters, where the grapes are punched down by hand once to twice per day. Our small lot fermentations, with 50% whole cluster, take upwards of a month before a light pressing to barrel for their extended aging. Our Syrah remains in 100% used French oak barrels for 6 months and then is racked once prior to bottling.
Winemaker
Matt Iaconis
Fermentation
Native yeast begin a spontaneous fermentation in open-top fermenters, where the grapes are punched down by hand once to twice per day. Our small lot fermentations, with 50% whole cluster, take upwards of a month before a light pressing to barrel for their extended aging.
Aging
6 months and then is racked once prior to bottling.
Barrel
Native yeast begin a spontaneous fermentation in open-top fermenters, where the grapes are punched down by hand once to twice per day. Our small lot fermentations, with 50% whole cluster, take upwards of a month before a light pressing to barrel for their extended aging.
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