This dark-fruited Syrah is a pure expression of the Sumu Kaw Vineyard’s volcanic loam soils and environment. It’s filled with herbs, smoke, meat, and has the right amount of acidity in balance with fine-grained tannins.
Hank says 2013 was a more classical vintage than 2012; 2013 drank well from the get-go and didn’t need extra time to come together. He also expects it to age nicely over the next six years (which is as far back as their Syrah data points go) and beyond.
The grapes were picked in two passes on Sept 7 and Sept 14, with very minor differences in ripeness between the two picks, at roughly 22 brix and 3.48pH. The fermentation was 100% whole cluster and foot-stomped. The fermentation took off immediately and proceeded smoothly; the wine was pressed off after about 10 days into tanks to finish.
After the winter, they racked the wine into neutral 600 liter puncheons, where it stayed until it was bottled (in late November 2014) directly from these puncheons, unfined and unfiltered, with just 15ppm of sulfites added at bottling.