This vintage is a great example of how pretty Sparkling Syrah can be. Aromas of roasted strawberry, lemon zest and freshly baked pie crust are complemented by the bright and buoyant acidity on the palate. Super bright fresh picked strawberry leads the way on the palate and pulls everything together. The finish is delicious and leaves you wanting more. This may be one of the most food friendly wines I make. I love the acidity of this wine with all Thanksgiving dishes to bring some pop and balance to the entire meal.
2018 was a beautiful vintage here in Dry Creek Valley. The weather was very moderate so the growing season and hang time on the vines was quite long, making for concentrated and intense flavors in the final wines.
100% Syrah, created using the Méthode Champenoise, which is the traditional method of making Champagne and other sparkling wines.
The grapes were hand harvested and destemmed, then crushed. They were allowed skin contact for only 5 hours to get the beautiful pink color. The grapes were then pressed to a stainless-steel tank, where they were fermented at 56 degrees over 27 days. After fermentation and settling, the wine was bottled with a small amount of yeast and sugar to induce secondary fermentation. This process took about one year.
After this, the bottles were riddled to bring the lees and sediment to the neck of the bottle. The necks were then frozen, and the lees were disgorged from the bottles. Finally, the bottles were topped up, and the final corks and wire hoods were put into place.
Food Pairing Notes
This may be one of the most food friendly wines we make. We love the acidity of this wine with all Thanksgiving dishes to bring some pop and balance to the entire meal.