> 2006 Estate Vineyards Syrah
2006 Estate Vineyards Syrah
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 This wine greets you with complex aromas of boysenberry, blackberry, licorice and spice. On the palate, the wine is smooth and silky with lush flavors of plum, cinnamon and white pepper. This is a very elegant wine that is drinking exceptionally well very early in its release. Sorry, currently SOLD OUT.
Gold Medal: Critics Challenge International Wine Competition |
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Detailed Wine Information
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| Alcohol: | 14.5% |
| Appellation: | Russian River Valley |
| Bottling Date: | March 03, 2009 |
| Harvest Date: | October 13 through 19, 2006 |
| Release Date: | May 01, 2009 |
| Special Designation: | Estate Vineyards |
| Vineyard Notes: | Russian Hill Estate has four plantings of Syrah from which to make our Estate Vineyards Syrah. The fruit for this wine is sourced primarily from a new, as yet unnamed vineyard, we call Block 4. The site was originally a Eucalyptus grove which we cleared in the year 2000 and planted in 2002. Block 4 consists of two new clones from France, 174 and 470, planted on a westerly facing slope located across the street from our home site. A small amount of the Syrah is also sourced from Top Block. |
| Vintage Notes: | The 2006 growing season was a year of extremes including the wettest March in recorded history as well as a July that had the longest heat spell ever recorded in California. The combination of a wet winter and spring followed by warm summer weather caused luxuriant growth of both leaves and fruit. Vineyards required considerable excess work to bring the vines into balance and to reduce crop load. |
| 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: | 2006 |
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