Notes from the Vineyard - The 2006 growing season had a tricky beginning with late winter rains followed by some heat spikes that sent us  into early bloom. We then experienced mild temperatures  throughout most of the summer. This warm trend helped the fruit ripen  gradually through the end of harvest. Some leaf thinning, during the summer,  increased the fruits exposure to sun  and air. We were thrilled with the quality of fruit,  at the time of harvest. The Syrah was hand-picked from October 12th through the 14^th.

In the Cellar - To achieve optimal concentration of color and flavor, the temperatures were carefully controlled during fermentation.  We also used a mix of fire hose pumpovers, irrigators and rack and returns to encourage greater extraction.  This method  allowed us to maintain refined and well-integrated  fruit tannins. The wine then cooled to 65 degrees F for an extended cold soak.  Malolactic  fermentation was completed in custom-toasted  and forest selection French oak barrels  (Center of France tight grain). We used 50% new oak on our 2006 vintage.  Our Syrah underwent sixteen months of barrel aging marrying the bold fruit flavors with notes of earth and spice. 

The Bottle - We selected a unique bottle for this wine.  Something that would remind my father of his home town in Partinico, Sicily.  The bottle is sturdy and sound, like the Syrah inside.  And yes, it does fit on a wine rack.  The first bottle of our debut release was presented to my Dad on Father’s Day.  A mere 320 cases were produced.