In general, the 2002 growing season continued a trend that began with 2000, toward warmer temperatures, especially around harvest time. An odd frost, nipping some vines in the upper portions of vineyards, occurred in April.  Then some isolated rains in May caused many vines to shatter at bloom, further thinning the crop.

 Our fermentation technique for this grape is similar to that for Merlot, pulling as much fruit and color as possible out of the grapes early in fermentation, before alcohol begins to extract harsher elements. Thus we allow higher temperatures early, but cool the fermenting must later on. The resulting tannins are soft and fine, though substantial in total volume.  With Syrah, we feel that extended maceration is unnecessary to get the textures and sweet tannins we seek.  In our Napa Valley Syrah lots, in particular, we want to avoid over-extraction, because we want this wine to be enjoyable early in its release.

 The relative warmth of 2002 is evident in this Syrah’s rich, meaty character.  But its cooler terroir shows in the mocha-coffee hints and the bright, peppery spring to its finish on the palate.  What you also will taste here is a wine that is balanced between its fleshy elements (round fruit and creaminess) and its structure (tannins and acids).  You will think “Rhone Syrah” (if you know it), and you will not think “oak,” because that element is fully integrated into the wine.  And if you are enjoying it, appropriately enough, with a meal, you will notice how the wine keeps calling you back to refresh your palate for the next bite.