Harvest Notes: The Syrah was harvested from the Mt. Lincoln vineyards in Palisade via hand harvesting, on the 14th of October 2008; containing a brix content of 25.2 at harvest. 5% of Viognier was added to the skins before they were cold soaked for 8 days for color extraction and then fermented at a cool temperature in a stainless steel tank for 12 days with a small % fermented in French barrels. Free run wine was drained off the skins and moved to a separate tank labeled as free run. The wine was then transferred to 90% French oak barrels with various ages in December 2008. Malolactic fermentation was started on 100% of the barrels in March 2009, and aged for 13 months. We bottled 400 cases in February 2010. Alc: 13%, pH 3.60, TA 6.47g/L.

Color: Dark garnet color.

Nose: Aromas of mocha, beeswax and chocolate covered berries along with generous cherry and blackberry with hints of spice and pepper.

Palate: Cherry and blackberry follows through on a round, silky entry with delicate spice, citrus peel, and pepper notes on the soft tannin finish.

Drink by: Now until 2015, and longer if cellared correctly.

Pair with: Grilled meats and vegetables, pan roasted game, braised short ribs, and most aromatic and spicy flavored foods match well. Make sure you serve the Syrah at around 61-64^oF.

Awards: 85 Points “Highly Recommended” Beverage Testing Institute.