Vineyards and harvest
Our estate Syrah is the combination of 30 individually selected lots grown from our two vineyards in Ballard canyon and Los Olivos. Grapes were hand harvested throughout October. The fruit came in with wonderful ripeness from the long growing season. Prior to harvest we made three fruit drops to limit yields to 2.5 tons per acre, in order to ensure optimal ripeness.

Winemaking
- 100% estate grapes from Purisima Mountain Vineyard and our estate vineyard in Los Olivos
- Made from 30 individual lots consisting of 7 different clones of syrah, with 2-4 rootstock possibilities, depending on soil composition, to achieve multiple layers of flavor.
- Individual vineyard lots were destemed, gently crushed and cold-soaked for 48 hours to extract color and taste-enhancing phenolics
- Fermentation took place in open tops for a period of 7-12 days, depending on the lot. The caps were punched down by hand three times daily.
- The wine underwent spontaneous malolactic fermentation in barrel to integrate fruit and oak character
- The wine was barrel aged for 12 months in 40% new French oak and 50% one to three year old barrels, and 10% neutral.
- French barrel coopers include Francois Freres, Remond, Saury, and Sirigue
- The wine was bottled unfined and unfiltered

Harvest date: October 10 – 28
Composition: 100 % Syrah