Syncline Syrah CV 05
Blended to showcase classic Washington "Cool Climate" syrah, this wine draws from two Horse Heaven Hills vineyards and one Wahluke Slope vineyard. Brilliant ruby color with purple/red interior. Complex aromatics of violets, blueberries, olive stones, and bay leaf. In the mouth this wine leads off with dark bramble fruits, blueberries, bay leaf and meaty aromas, followed by olive stones, spice, and violets.
MORE INFORMATION
Harvest Notes Appellation: Columbia Valley (Horse Heaven and Wahluke Slope) Harvest Dates: Mid Oct Varietals: 97% Syrah 3% Mourvedre Vineyard: Coyote Canyon, Clifton, and Destiny Ridge
Vineyards Coyote Canyon Vineyard lies in the northern part of the Horse Heaven Hills and straddles the Missoula Flood high-water mark. The Syrah is planted to a steep south facing slope in rocky soils at 1200' in elevation. The high calcium content of the soils translates into wines with great fruit expression while retaining bright acidity. The vines are trained VSP up and down the slope face. Syrah harvest typically begins in early October on Clifton Vineyard. Clifton is planted with cuttings from Boushey Vineyards at a moderate density and trained to Vertical Shoot Positioning. The vineyard is at a low elevation (550') with a southwest exposure and backed by black basalt cliffs. Soils are sandy loams overlaying cobbles and basalt. In order to maximize morning sun exposure while ensuring that the fruit is never directly exposed to the hot afternoon sun rows are oriented southwest-northeast. Early shoot thinning and multiple green harvests insure uniformly ripe and intense fruit. This vineyard contributes warm climate flavors of jammy blackberry and meaty characteristics. Located on the edge of a canyon draining into the Columbia River with a north tending slope, Destiny Ridge gives us our most mineral, highest acidity syrah. Soils are windblown granite loess with the consistency of baking flour, well drained is an understatement. Here the vines bud out early (mid march) and ripen late, resulting in great intensity and elevated acidity. Vines are trained Vertical Shoot Positioning with the southern side of each row left to "flop" for sun protection. Shoot thinning and crop thinning ensure a consistent ripening of the fruit. Yields struggle to achieve 2.5 tons per acre. Fermentation and Aging The fruit is hand harvested into 800 pound harvest boxes and transported to the winery in the early morning. All fruit is destemmed with no crushing. All wines are cold soaked followed by inoculated fermentation. Pressing occurs between 5 and 12 days past dryness and is barreled in a blend of French oak, about 10% new. About 30% of the blend is aged in 500 & 700 liter barrels. Occasional egg white fining followed by a polish filtration precedes bottling. Barrel time of 14 months.
