2010 Straight Line Wine Syrah
SOLD OUT - Please try the 2013 Straight Line Wine Syrah or 2010 Straight Line Magnums
A perfumed nose of dark purple plum and blueberry lead into more red and blackberry fruit flavors mingling with coffee, cherry and toffee. Its medium-full body with mouthwatering acidity and ample tannins which create substantial palate weight without being overpowering. The flavor profile expands with dark Italian plum, fresh tobacco leaf and currant well into the complex and persistent finish.
The McGinley Vineyard is nestled in the pristine Happy Canyon appellation, just east of Santa Ynez, towards the southeastern perimeter of Santa Barbara County. With its coastal influence, this region provides warmer days and cooler evenings, allowing the fruit an extended growing period in which to develop flavor and character. Planted in 1995 to multiple Syrah clones, the vineyard boasts a rare east-west orientation capturing the cooling breezes from the nearby Pacific Ocean. The soils are primarily 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 and resulting in low yields of intense fruit.
The fruit was hand harvested into half-ton picking bins and brought directly to Turley Wine Cellars where it sat in cold storage for a 24-hour “day of rest” before processing. The following day, the fruit was hand-sorted and only the best clusters were used. 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 removed from refrigeration, warming and activating the native yeasts. The Syrah was co-fermented with Viognier, also from the McGinley Vineyard, which added aromatic complexity and lift. The newly fermented wine remained on its skins for one month. The grapes were then pressed and the wine was gravity fed into 11 French oak barrels, 40% of which were new. The wine received neither racking, nor fining, nor filtering.
Variety 97% Syrah, 3% Viognier
Vineyard McGinley Vineyard, Santa Barbara County
Production 283 cases
Optimal Maturity 2012-2020
Harvested Sept 29, 2010
Barrel Aging 12 months, 40% new French oak
Winemaker Jon Grant