We’ve experimented a lot with our Dry Creek Syrah over the years. We’ve played with oak regimes, whole cluster fermentation, timing of pressing, etc, all in the name of trying to make the best wine possible. But in 2007 we took a different approach – blending! First, we co-fermented the Syrah with about 2% Viognier to increase aromatic complexity. Next, we found that a little Grenache from Ray Teldeschi’s ranch did wonders for the texture. And finally, to complete the wine, a splash of Pelkan Ranch Syrah was included to increase mid-palate intensity. In the end, perhaps our most delicious, well-balanced Dry Creek Syrah to date. Bottled unfined and unfiltered.
Black ruby-purple. A perfumed nose of blackberry, cassis, and spring flowers (the Viognier perhaps?) emerges from the glass. Full-bodied but like a welterweight champion, light on its feet thanks to healthy acidity and refreshing tannins on the finish. Drink this refined but authoritative Syrah from 2012 through 2020. (MRO – 03/10/09)