2004 Napa Syrah

  • View:

  • Tech Sheet
Blend and Grape Sources
89% Syrah, 9% Petite Sirah and 2% Viognier from estate-grown vineyards (53%) and independent growers (47%).
Harvest Dates
Sept. 20 to 29, 2004
Winemaking Data
Grapes were harvested at an average 25.4° Brix, fermented in stainless steel tanks, then aged 18 months in a combination of new French oak barrels (40%) and two-year-old French oak (60%) from coopers François Freres, Rosseau, Saury and Ermitage. The wine was blended and bottled in June, 2006.
Winemaker Notes
The warm 2004 vintage played a critical role in creating this lush, concentrated Syrah. The wine is loaded with white pepper and blueberry jam aromas, with some floral notes in the background resulting from co-fermenting with Viognier. Enticing aromas are followed by a tannic backbone, and a long, lingering finish.
Vintage Notes
High quality and reduced yields characterized the 2004 vintage, which started out quite warm in early spring, then settled into a balmy weather pattern through July and most of August where mornings were cool and afternoon temperatures stayed in the low to mid-90’s.

However, on August 27th a three-week heat spell began with many days measuring over
100 degrees. As a result, some of the ripening fruit became dehydrated and had to be
removed from the vines prior to harvesting. Depending on location, crop yields were reduced ten to forty percent.

Our job in crafting the 2004 wines was to moderate over-ripe characteristics, but from the very beginning the aromas and flavors drifting out of the fermenters signaled outstanding quality. Color and extract were high. In barrel, reds appeared concentrated and forward in structure -- characteristics that have evolved and developed with bottle age.