Our Syrah was harvested a bit less ripe than many of our neighbors. We're not criticizing others; we're just trying to make something that is modest in acohol and has a nervier, racier side to it. We foot-stomped the grapes and fermented in small bins over several weeks, using native yeasts only. 75% of the stems were included in the fermentation and 2-3% Viognier from Les Collines Vineyard was co-fermented in each of the bins as well. The wine was aged (and completed malo-lactic) in large (500L) French oak puncheons for just over one year.
Our goal of a nervy, tense style reflects our disinterest in the more common, some might even say, overripe style that prevails. But 2018 was the kind of vintage (hot and sunny) that could make our style a challenge. Still there were fairly cool temperatures that cooled things off late in the season, right behind some rain right after Labor Day. We were happy with the condition of the fruit, with only a moderate amount of sorting reqiured, mostly for leaves, and we included about 75% of the stems.