2009 Straight Line Wine Syrah
SOLD OUT - Please try the 2009 Straight Line Syrah Magnums
Appellation Santa Barbara County
Vineyard Designation McGinley
Harvest Date September 29, 2009
Fermentation 100% Whole cluster; Syrah - 97%; Viognier - 3%
Alcohol % 14.1
Tasting Notes Deep and hedonistic aromas of purple fruit, blackberry, rose petal, dark cherry and baking spice emanate from this quintessential Santa Barbara County Syrah. The palate is full-bodied and thought provoking; layers of complex notes of blueberry pie, cinnamon, black pepper, flowers and dark cherry. Dense fruit, bright acid and round tannins ensure a long life ahead for this wine. The endless length is delightfully studded with blue fruits and flowers.
Vineyard Notes The McGinley Vineyard, formerly Westerly Vineyard, is nestled in the pristine Happy Canyon, just east of Santa Ynez, on the southeastern perimeter of Santa Barbara County. With its coastal influence, this distinctive appellation provides warmer days and cooler evenings, allowing the fruit an extended growing period in which to develop flavor and character. This wonderful vineyard site was planted in 1995 to the Syrah clones 383 and Estrella River and boasts a rare east-west orientation, capturing the cooling breezes from the nearby Pacific Ocean. The soils are primarily a shallow, clay loam and studded with cobbles of red chert and serpentine, which were swept down into the canyon over thousands of years, and weathered for thousands more. This low vigor and low-nutrient topsoil forces the vine roots to grow laterally, stressing the vines into producing low yields of intensely flavored fruit.
Winemaker Notes The fruit was hand harvested into half-ton picking bins and brought directly to Turley Wine Cellars where it rested in cold storage for a 24-hour period before being processed. The following day, the fruit was hand-sorted. Importantly for its flavor and textural development, 100% of the fruit was processed whole cluster into a stainless steel, open-top tank. The grapes then received a cold soak for seven days to extract maximum color from the skins, while the chill prohibited the start of fermentation. The fruit was then removed from refrigeration, warming and activating the native yeasts. The Syrah was co-fermented with Viognier, also from the McGinley Vineyard. The juice remained on its skins for one month. The grapes were then pressed and the wine was gravity fed into nine French oak barrels, three of which were new. The wine received neither racking, nor fining, nor filtering.
Production 226 cases