VINTAGE
2003 was an ideal growing season. Spring conditions led to an even bud break and the absence of rain made for a beautiful fruit set. Summer temperatures were above average and rainfall was below average, resulting in very even and predictable ripening. Very warm September temperatures led to full ripe flavors in the fruit.
WINEMAKING
The 2003 Estate Grown Syrah was harvested at 25.8 Brix and gently crushed into open top stainless steel fermentation tanks. The skins and juice were allowed to “cold soak” for a number of days prior to the addition of cultured yeast. This process creates darker colors and enhances the ripeness of flavors. After fermentation was completed, the finished wine was drawn off and the skins were pressed. 100% of the vintage was aged in small oak barrels, the majority being from French forests, for 22 months. French oak seems to bring out the spice and dark chocolate in our Syrah. Gentle racking of the barrels allowed for the removal of solids without filtration.
WINEMAKER
COMMENTS
Aged in small French oak barrels our Syrah shows great varietal expression laced with layers of rich cassis, dark chocolate and pepper. Our Syrah is smooth on the palate with a long-lasting finish. A great glass of wine by itself, Gordon Brothers Syrah can be paired with roasted lamb or spicy Asian cuisine.
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