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Our Estate vineyard is one of the coldest vineyards in California growing Syrah. When we purchased the property we were concerned that we would not be able to ripen Pinot noir, much less Syrah. But due to our dry October weather, we have an additional month to ripen our grapes in comparison to other typical Syrah growing regions of the world. It is true October days are shorter and daytime highs rarely exceed 75 degrees, yet these qualities lead to longer hang time that imprints our Syrah with characteristics that speak of our place.
Cool climate syrah can take two forms. They are either red-fruited with floral and sanguine notes or leaning towards dark fruit with meaty, earthy notes. In both cases refreshing acidity and low alcohol are key for achieving balance and age-ability. Each of our two cuvées capture one of these expressions while delivering our site's unique mineral and white pepper characteristics.
As we discussed in last Spring's newsletter, you will benefit greatly by aging our syrahs. When young, the power and concentration will no doubt impress but aging syrah, like most red wines, allows aromas to integrate and coalesce while bottle age characteristics develop. The result is a uniform, more complex profile. So drink a bottle now, if you must, but then hide a few and forget about them for a few years.
2009 La Bruma Estate Syrah, Sonoma Coast - 300 cases
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Tasting Notes
All of our 2009 wines are fairly open in their youth and show the fruit, exuberance and promise of a knobby kneed, loose elbowed, teenager. The 2009 La Bruma Estate Syrah hints that this teenager will evolve into a mature, complex lad who will turn heads and demand attention. The aromas in the nose include huckleberry, orange, plum and acai berry. La Bruma is always the more floral syrah and shows the classic hi-toned lilac and antique rose scents. Underlying the top fruit and floral notes lie spiced beef, blood, caramel and spicy cinnamon and licorice notes. The mouth is not as exuberant as the nose and emphasizes flavors of blood, lead and flint like a good steak tartare. It is medium bodied with a sharp and focused attack that carries all the way to the back of the palate finishing with great length and crisp acidity. Age for at least 5 years and enjoy for the next 1-2 decades.
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