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2011 Straight Line Wine Syrah

2011 Straight Line Wine Syrah

SOLD OUT - Blue, purple and black fruits illuminated by an exotic floral perfume. With hints of roasted meats, coffee, and caramelized grilled fruits, alluring aromatics from the co-fermented Viognier (3%) brighten and lift these dark, roasted notes. An enduring freshness illuminates the dark plum, black fruit, and roasted coffee finish. (Rated 90 points by Connoisseurs' Guide)

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$41.00
/ 750ml
 

TASTING NOTES

Vibrant and lively, the deep garnet color of this wine extends all the way to the edge of the glass. With hints of roasted meats, coffee, iodine, and caramelized grilled fruits, this black and blue wine is unmistakably Syrah, but alluring aromatics from the co-fermented Viognier (3%) help to brighten and lift these dark, roasted notes. Grip from the resolved stem tannins provides structure for the medium-plus weight, and an enduring freshness illuminates the dark plum, black fruit, and roasted coffee finish.

VINEYARD NOTES

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 stresses the vines, resulting in low yields of intense fruit.

WINEMAKER NOTES

The fruit was hand harvested into half-ton picking bins and sat in cold storage for a 24-hour “day of rest” before processing. Fermented 100% whole cluster in an open-top tank. A seven day cold soak extracted maximum color. 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 10 French oak barrels, 40% of which were new. The wine received no racking, fining, nor filtering.

TECHNICAL DATA

Variety 97% Syrah, 3% Viognier
Vineyard McGinley Vineyard, Santa Barbara County
Production 201 cases
Optimal Maturity 2014-2022
Harvested October 25
Barrel Aging 11 months in French Oak, 40% new including 500L puncheon
Alcohol 14.4%
Acidity 5.5g/L
Winemaker Jon Grant

 

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