2013 High Ground Syrah
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The 2013 High Ground is one of the most opulent Syrahs that we ever produced. Intensely ripe dark fruit notes, vanilla and cracked pepper are obvious on the nose against a backdrop of blueberry and spring violets. On the palate, robust cherry and red currant are bolstered by rich notes of caramel and cedar. 10 years in the cellar has allowed for graceful aging and the seductively smooth tannins offers a delightful mouthfeel.
Back to back, 2012 and 2013 are two of the best vintages that we have experienced since the mid-nineties. Talking to neighbors and folks in other appellations, there was a lively debate as to which was a better year. In the end, we agreed both were superb. In 2013, easy weather in the spring led to good set, although with slightly less crop than the previous vintage in Yorkville. The summer temperatures were about average, with no major heat spikes during the year. The grapes filed into the winery in orderly fashion as fall brought about a typical cooling change. The fruit composition seemed remarkably similar to the previous year, with the only obvious difference being a richer palate in the 2013, most likely owing to a lower crop level.
The fruit cold soaked for 24-hours and was inoculated with yeast the next morning. Pumping over the Syrah was adjusted in duration and frequency, depending on taste and yeast activity (one to three times per day). The ferments were pressed off between one and four brix and then returned to tank. Once dry, the wine was racked off lees and inoculated for malolactic fermentation. MLF was done in barrel, and upon completion, racked into barrel for 26 months. Though the wine was filtered, owing to its time in barrel, fining was not necessary.
Boston Wine Competition ~ Gold
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|September 16th - October 12th
new French oak
|February 1st, 2016