The growing season of 2006 was about as average as a California year could possibly be. Normal levels of rainfall, not too hot or too cold, the usual hot spell in mid summer and blessedly no rain at harvest. Ripening was somewhat uneven but a little more “hang time” helped to get everything in line prior to picking. We sourced fruit from several different areas of California to get grapes from what we felt were truly BBQ worthy. 

 

Grapes were sourced from four different Syrah vineyards. They spanned the gamut of Foothills macro climates. Jackson Valley is on the west at about 900’ and is more “valley like”. Our Veauta Ranch and Indian Creek Vineyards border the Fiddletown Appellation at 1,600’ and are quintessential “Foothills” climate. The Lamb Vineyard is at 2,800’ in the El Dorado Appellation, almost at the edge of viticulture in the Foothills. Each lot was fermented separately in stainless steel tanks providing maximum extraction of fruit and color, with an extremely rich mouthfeel. The lots were then aged for 10 months in a blend of New and Old American oak and French oak. The wine then continued to age in Stainless Steel tanks for an additional 24 months. We felt that the addition of a bit of the white wines Viognier and Semillon really gives this wine some punch and lifts the wine aromatically.