CELLAR INFORMATION We used 10% whole clusters in open-top fermenters before destemming the rest. Fermentation was in a combination of small open-top fermenters using manual punch down, and larger closed-top tanks using pump-overs. The wine was aged for 16 months in François Frères Burgundy barrels, 15% new. VINEYARD INFORMATION We source Syrah from various vineyards on the Central Coast starting as far south as the Santa Ynez Valley up to the Adelaida District in northern Paso Robles. We experienced above-average rainfall at the onset of 2018 on the Central Coast. As the growing season progressed, rainfall tapered off and dry conditions returned. Daytime temperatures throughout Summer and early Fall leading up to harvest were mild — promoting the slow, even ripening of deeply concentrated fruit. Yields were average in 2018, producing a well-rounded vintage characterized by deep color, balance and expressive fruit flavors.
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