The 2008 Larner Vineyard Syrah – is made exclusively from new French ENTAV Syrah clones. It has flavors of spice and olives, yet it is elegant, dark, and fruitful. The grapes marry with the sand and limestone vineyard site giving this wine a character reminiscent of the great Northern Rhone Syrahs. 43% of this wine was whole cluster fermented. (299 cases produced)

• Larner Syrah harvested October 5th (Clone 174 25.4 brix, 3.35 pH)
• Larner Syrah harvested October 17th (Clone 383 25.6 brix 3.4 pH)
• Fourteen barrels were selected from a total lot of twenty nine to make this reserve wine. The remaining Fifteen were blended into the Santa Barbara County Syrah.
• Six barrels had wine that was fermented by foot stomping the whole clusters. (43%)
• Eight barrels had wine that was fermented with destemmed, whole berry fruit. (57%)
• Four new oak barrels were used; Two American, One French, and one Eastern European.
• The whole cluster and stemmed fruit was cold soaked for 48 hours before fermentation.
• RC212, and D254 yeast used.
• Vineyard site is a steep south-facing slope of sand overlying limestone.
• Went through ML fermentation, completing in January.
• Wine was racked in July, and again before bottling.
• Unfined and lightly filtered.
• Bottled in September 2009.
• Produced in 750 ml and 1.5L bottles.

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

Food Pairing:  This is a powerfully 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.  Seared, spiced Ahi is a favorite, as is smoked salmon.  Braised short ribs in Syrah reduction sauce!

The 2009 Larner Vineyard Syrah is the only wine we make exclusively from new French ENTAV Syrah clones. This means the wine has a more spice driven focus. This year’s vintage has terrific tar and depth, with a powerful fruit and herb aroma. It is elegant, dark, and fruitful. The grapes marry with the sand and limestone vineyard site giving this wine a character reminiscent of the great Northern Rhone Syrahs. 25% of this wine was whole cluster fermented. (279 cases produced).

• Larner Syrah harvested October 5th (Clone 174 26.0 brix, 3.45 pH)
• Larner Syrah harvested October 9th (Clone 383 24.5 brix 3.2 pH)
• Twelve barrels were selected from a total lot of thirty-one to make this reserve wine. The remaining barrels were blended into the Santa Barbara County Syrah.
• Three barrels had wine that was fermented by foot stomping the whole clusters.
• The remaining barrels had wine that was fermented with destemmed, whole berry fruit.
• Four new oak barrels were used; Two American, two French.
• The whole cluster and stemmed fruit was cold soaked for 48 hours before fermentation.
• RC212, and D254 yeast used.
• Vineyard site is a steep south-facing slope of sand overlying limestone.
• Went through ML fermentation, completing in January.
• Wine was racked in July, and again before bottling.
• Unfined and lightly filtered.
• Bottled in September 2010
• Produced in 750 ml and 1.5L bottles.


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

Food Pairing:  This is a powerfully 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.  Seared, spiced Ahi is a favorite, as is smoked salmon.  Braised short ribs in Syrah reduction sauce!