Bridelewood Syrah, Santa Barbara, 2005
Dark, jammy fruit flavors and rich, soft tannins are framed nicely by notes of sweet oak and end with a graceful, lingering finish.
The grapes were picked mainly at night to keep the fruit cool, maintaining the delicate flavor characteristics. The grapes were then destemmed, but not crushed, leaving a large portion of whole berries in the fermentor. The must was fermented at a maximum of 88°F in order to emphasize the dark, jammy fruit flavors in the finished wine. The wine was racked frequently, allowing the rich fruit flavors to open fully.