SPRING 2005
This newsletter features three
of the six vineyard designated syrahs we make each year. My intent
in making these wines is to show off the distinctiveness of each of
these vineyard sites, which can only be done when the vineyards are
farmed carefully and the yields are very low. The wines are all made
with meticulous care, so for me it is not a question of which one
is better than the next. What is fascinating is the expression that
each site bestows on the wine. To help you understand the differences,
we are again offering a sampler pack of two bottles each of the three
syrahs at our special pre-arrival price.
Because our wines are built
to age, I had hoped to print a guide with my recommendations as to
when they are best to drink, but that will have to come in another
newsletter. In the meantime, I want to mention that all of our red
wines are best enjoyed if you decant them before drinking. The wines
made here are relatively unprocessed because I have found it best
to do the very least-fining and filtration strips character from wine.
The down side is that these wines can take a while to open up. Simply
pouring the wine from the bottle into a decanter or another empty
bottle gives it a little air that helps bring out the personality
of the wine more quickly. Enjoy!
Adam Tolmach