> 2005 Ellen's Block Syrah
2005 Ellen's Block Syrah
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 A lush wine with a rich milieu of flavors and an appealing, silky texture. On the nose you are greeted with aromas of blueberry, orange zest and spice. On the palate these flavors are further enhanced with those of cloves and vanilla. The wine is big, both in structure and flavor, and has a nice long finish.
Gold Medal, American Fine Wine Competition |
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Detailed Wine Information
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| Alcohol: | 14.2% |
| Appellation: | Russian River Valley |
| Bottling Date: | July 28, 2008 |
| Harvest Date: | Ellen’s Block was hand harvested on October 13, 2005, at a brix of 24.8 and a yield of 3.6 tons per acre. |
| Release Date: | September 25, 2008 |
| Special Designation: | Ellen's Block - Estate Grown and Produced |
| Vineyard Notes: | Ellen’s Block lies on a southerly facing slope just beyond the confines of our tasting room and enjoys some of the best views in the Russian River Valley. The soil is a heavy clay that is laden with river bed rocks suggesting the presence of a previous tributary of the Russian River at that site. Geological ageing of the stones is consistent with this hypothesis. Ellen’s Block was planted with 4453 rootstock in the spring of 1998 and field budded to the Estrella River Valley clone of syrah in the fall of that year. |
| Vintage Notes: | The 2005 growing season began late, after a somewhat prolonged winter, and was remarkable for unseasonably cool, foggy weather through much of the season. The month of May was the wettest in recorded history and rain even persisted into June. Crop set was variable depending on local weather conditions at the time of bloom. There was seemingly no summer with only two minor “warm” spells, one each in July and August. The persistent cool weather in 2005 caused multiple delays in picking and a very staggered harvest. |
| Winemakers Notes: | After sorting, the grapes were destemmed into tanks for immediate fermentation. A combination of tanks were used - small, open top tanks to enhance aromatics and produce a wine with a softer palate and larger closed tanks for better color and structure development. Thrice daily pneumatic punch downs and pump overs took place throughout fermentation. Once dry, the wine was gently pressed in a membrane press keeping free run and press fractions separate. Malolactic fermentation took place in oak barrels. |
| Year: | 2005 |
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