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2023 Broken Leg Vineyard Syrah Bottle Image

Broken Leg Vineyard Syrah 2023

$47.20 Reg: $59.00 / 750 ml
The 2023 Broken Leg Syrah from Anderson Valley is a bold yet refined expression, layered with wild blackberries and roasted red cherries that intertwine with the savory depth of mountain sage. A distinct river rock minerality underscores its cool-climate origins, while pink peppercorn adds a lively spice. Rich cocoa nib notes emerge on the finish, complementing the wine's chewy, mouthcoating tannins. Structured and complex, this Syrah captures both power and elegance, showcasing the rugged beauty of its remote vineyard site.
  • Varietal percentages : 100% Syrah
  • Vineyard(s) : Broken Leg Vineyard
  • Vineyard Notes : Sitting on incredibly steep terraced rows high above the town of Philo in Anderson Valley sits the Broken Leg Vineyard. A remote, gorgeous, and frighteningly steep vineyard site that was truly a work of passion from the late grower Steve Williams and his wife Jody who planted this vineyard in 1979. The vineyard gets its name from Steve who unfortunately broke his leg in the process of chasing after sheep in the vineyard
STRINGER CELLARS
The Stringer Cellars winemaking philosophy is simple: Use the finest grapes they can find from the best vineyard sites in California to make small lot wines you will not soon forget. Winemaker Casey Stringer employs minimalist winemaking techniques, allowing the fruit and individual vineyards to shine through in each bottle. They embrace the highest winemaking standards paired with traditional methods to make wine that can be both powerful and elegant. Their winemaking approach incorporates curiosity, grit, integrity, science, but most importantly the never-ending pursuit of making great wine.
Stringer Cellars cannot ship to the following 8 states: AK, AR, DE, HI, KS, MS, RI, UT.
About this wine
2023 Broken Leg Vineyard Syrah Bottle Image
Wine Details
This bottle has the following characteristics:
Anderson Valley
Our 2023 Broken Leg Vineyard Syrah was hand harvested in early in the morning to keep the grapes cool. It was 100% destemmed with 50% of the stems put back into the tank for fermentation. The wine had a three day cold soak before allowing native yeast fermentation to begin. The wine was pumped over and punched down up to three times a day for 17 days. It was then aged in 50% new French oak 500L puncheons for 13 months. The wine was bottled unfined and unfiltered.
13 Months
50% new French Oak