The 2008 Ampelos Vineyard Syrah is characteristically thick, chewy, deep - the most primary syrah of the vintage. This biodynamically farmed vineyard has extremely low yields. The cool Santa Rita Hills growing conditions add to the intensity. Only four barrels of this wine were made, one of which was whole cluster fermented. This powerful wine is balanced, dark and complete. Made using one new French and three older French oak barrels. (103 cases produced)

• This is Syrah from the sandy loam of Peter and Rebecca Work’s hillside planting in the Santa Rita Hills appellation.
• Biodynamically and organically farmed grapes.
• Ampelos Vineyard harvested October 16th at 26.2 brix, 3.25-3.30 pH, 1.8 TPA.
• 75% of the fruit was stemmed but not crushed. Intact, whole berries were placed in small bin boxes for fermentation.
• 25% was foot stomped and fermented “whole cluster”. This adds a spicy, rich quality to the wine.
• Inoculated with RC212 and D254 yeast.
• Fermented on the skins for 14 days as individual lots in small bin boxes after a 48 hour cold soak.
• Made using one new French, two one-year old barrels, and one older French barrel.
• Aged 18 months in barrel
• Went through ML fermentation, completing in March.
• Racked in July, and again prior to bottling.
• Unfined and unfiltered.
• Bottled in May 2010

Available only as 2011 club shipment. Purchase other wines now at our Online Store.

The 2009 Ampelos Vineyard Syrah is big and tannic showing aromas of plum and black fruit. A bit closed upon opening, the plum jelly flavors rise up and the tannins soften after time in the glass. This biodynamically farmed vineyard has extremely low yields. The cool Santa Rita Hills growing conditions add to the intensity. Only two barrels of this wine were made, due to frost early in the growing season. Made using new and one older French oak barrel. (54 cases produced)

• This is Syrah from the sandy loam of Peter and Rebecca Work’s hillside planting in the Santa Rita Hills appellation.
• Biodynamically and organically farmed grapes.
• Ampelos Vineyard harvested October 29th at 26.0 brix, 3.6 pH
• Frost early in the growing season resulted in extremely low yields of .5 tons per acre.
• All the fruit was stemmed but not crushed. Intact, whole berries were placed in small bin boxes for fermentation.
• Inoculated with RC212 and D254 yeast.
• Fermented on the skins for 14 days as individual lots in small bin boxes after a 48 hour cold soak.
• Made using one new and one older French barrel.
• Aged 18 months in barrel
• Went through ML fermentation, completing in March.
• Racked in July, and again prior to bottling.
• Unfined and unfiltered.
• Bottled in April 2011

Available only as 2012 club shipment. Purchase other wines now at our Online Store.

Food Pairing: This is a highly flavored wine which works well with similarly flavorful food. Try dark sauces, even some with dark fruit. Makes a great reduction sauce. Try spiced or BBQ pork, lamb, or beef. Slow roasted short-ribs in syrah reduction cannot be beat. Seared, spiced Ahi is a favorite, as is smoked salmon.