2015 Clarke Vineyard Syrah
2016 was a very early year with light cropping. Bud break was March 11, and a foggy or humid season made farming challenging. Then hot weather in early July and again in late July limited crop size and pushed things ahead. The fruit was in good condition, but the estuary always has many birds, and the war of attrition means you can’t leave the grapes out forever. The Pinot Noir was harvested on August 24, at 24 Brix. After a 4 day cold soak, it was inoculated with RB12 yeast. We pumped over twice a day until 6 Brix, then once a day until pressing at dryness and going to barrel the next day. Spicy cherry and dark rose notes again developed in the wine, and these evolved beautifully in the 11 months it spent in barrel. This wine had no fining and only a light filtration.
The 2015 vintage has a big ripe chewy palate with concentrated black cherry and black currant. There are flavors of vanilla and caramel mixed in the mid palate with black licorice. The aromas have characteristics of vanilla butterscotch with black cherry and black licorice, and just a hint of jasmine.