|
The latest release of our flagship wine is one of our most elegant, perhaps due to the whole cluster fermentation method.
In the Vineyard
Located on a mountainside high above Dry Creek Valley, the rocky soils of Paolo’s Vineyard produce intensely flavored grapes at naturally low yields. Using sustainable practices and organic materials, we farm our estate vineyards without chemical fertilizers, pesticides or herbicides.
The 2006 growing season started slowly with late spring rains, but was quite warm overall with ten days in mid-summer of 100+°F temperatures. While the heat-stress was mitigated by irrigation, the slow start resulted in uneven ripening, thus an extended harvest. Our yields in 2006 were 50% of normal, but we expected this single-vintage reduction due to a changeover in pruning style. The final unique aspect of 2006 was the first crop from our new Syrah vines of the 877 clone.
In the Winery
Four individual blocks of Syrah were hand-harvested between late September and early November based on optimum tannin ripeness. The grapes traveled less than 100 yards to our estate winery where they were destemmed but not crushed, then carefully hand sorted at the berry level. About 15% of whole clusters (including stems) were added for complexity. All the Syrah grapes underwent a four-day cold soak in open-top stainless steel tanks, then were inoculated with the northern Rhône Syrah yeast. The whole berry fermentation with punchdowns for cap management brought out the wine's complexity on the palate. After a gentle pressing in a stainless steel basket press in order to limit astringency, the wine aged for 17 months in French oak barrels.
On your Palate
The aroma of the 2006 Paolo’s Vineyard Syrah showcases plum and blackberry, underpinned by hints of pepper, nutmeg, and other spices. The tannins are soft and supple, and the texture silky, while the finish is long and smooth.
Montemaggiore Syrah will improve with time in your cellar. In its youth, the wine will flaunt its fruit characteristics, while over time it will gain further complexity and the various elements will integrate. If opened within the first few years of release, we suggest you decant it for an hour or two.
Technical Information
 |
| Varietal Blend |
100% Syrah
|
|
| Avg Sugar at Harvest |
26.8° Brix |
|
| Alcohol |
14.8% |
|
| Cases Produced |
350 |
|
| Optimum consumption |
2010-2016 |
|
|
 |
|
| Cooperage |
100% French |
|
| Percent new oak |
33% |
|
| Harvest Date |
Sep 26 – Nov 1, 2006 |
|
| Bottling Date |
Mar 2008 |
|
|
Reviews and Purchase
While we encourage you to rely on your own palate or the recommendations of friends, reviews of others might help you. In order to try the 2006 Montemaggiore Syrah for yourself, simply click here to purchase!
Would you like a printer-friendly version of this information?
Click here for a PDF version (335k).
© Copyright 2004-2010 Montemaggiore, Inc. All rights reserved.
| | |
