We ferment our Syrah in small open top tanks. After a 5-day cold soak, fermentation begins with indigenous yeast. We then punch-down or pump juice over the cap twice daily. Once dry, the pomace is basket- pressed, blended with free-run wine, and transferred into barrels. A small portion of this wine was whole cluster fermented, which is for enhancing aromas. The wine was aged in only French Oak, 35% new, for 13 months.
This 2017 Syrah really illustrates the best attributes of this excellent vintage. It is dark, with intense blue and blackberry fruit, licorice, and spice. Syrah from of our favorite Crozes-Hermitage and St.-Joseph wines from the Northern Rhône. Like those wines, I recommend drinking this 2017 Syrah now through the next 5 or 6 years.