FACT SHEET
VINEYARD NOTES
Usual warm 95+ Fahrenheit days with cool diurnal nights, but some windy evenings were more predominant than usual at this rocky granite site. Ripening was happening fast on a particular two- row lot midway up a southern facing slope. The acids tended to not want to hold, so an early as possible picking date was needed. The grapes were hand harvested twice, the first strategically picked at just adequate ripeness for acid and tension in the final wine, and the second harvested for ripe and full bodied flavor development.
WINEMAKING NOTES
Both lots were destemmed into stainless steel separately, and acid was slightly adjusted to hold the tension during and after fermentation. Then whole berries were cooled to 50 degrees Fahrenheit and cold soaked for 3 days. The grapes were then slowly warmed, and a long
spontaneous fermentation was allowed to ferment the wine to dryness for 23 days. Pump-over and punch-down methods were both used to extract and wet the cap. Extended maceration of 28 days on the skins and seeds was allowed to give the final wine tension and ageability. The wine was gently pressed and sent to 100% French oak for 18 months on the lees, and the two lots were blended together at the exact percentages to yield a ripe but balanced wine.
TASTING NOTES
Classic Love Ranch Syrah nose with blue raspberry and wild boysenberry aromas retrained by a tension, rhubarb pie, and hibiscus flower. Aromas are ripe but restrained with hints of mesquite, smoked meat, and cinnamon stick. The palate requires time to fully open up. An initial tight grip and big tannin yield a chewy and chalky presence. A nice clean finish lingers long after the wine is swallowed, yet beckons for another taste. Firm tannins and good acidity ensure that this wine will improve and age for the next decade.
FOOD PAIRING
Grilled leg of lamb or rack of lamb. Smoked game or roasted chicken in a red wine sauce. Grilled vegetable or mushroom terrines.
Usual warm 95+ Fahrenheit days with cool diurnal nights, but some windy evenings were more predominant than usual at this rocky granite site. Ripening was happening fast on a particular two- row lot midway up a southern facing slope. The acids tended to not want to hold, so an early as possible picking date was needed. The grapes were hand harvested twice, the first strategically picked at just adequate ripeness for acid and tension in the final wine, and the second harvested for ripe and full bodied flavor development.
WINEMAKING NOTES
Both lots were destemmed into stainless steel separately, and acid was slightly adjusted to hold the tension during and after fermentation. Then whole berries were cooled to 50 degrees Fahrenheit and cold soaked for 3 days. The grapes were then slowly warmed, and a long
spontaneous fermentation was allowed to ferment the wine to dryness for 23 days. Pump-over and punch-down methods were both used to extract and wet the cap. Extended maceration of 28 days on the skins and seeds was allowed to give the final wine tension and ageability. The wine was gently pressed and sent to 100% French oak for 18 months on the lees, and the two lots were blended together at the exact percentages to yield a ripe but balanced wine.
TASTING NOTES
Classic Love Ranch Syrah nose with blue raspberry and wild boysenberry aromas retrained by a tension, rhubarb pie, and hibiscus flower. Aromas are ripe but restrained with hints of mesquite, smoked meat, and cinnamon stick. The palate requires time to fully open up. An initial tight grip and big tannin yield a chewy and chalky presence. A nice clean finish lingers long after the wine is swallowed, yet beckons for another taste. Firm tannins and good acidity ensure that this wine will improve and age for the next decade.
FOOD PAIRING
Grilled leg of lamb or rack of lamb. Smoked game or roasted chicken in a red wine sauce. Grilled vegetable or mushroom terrines.