65% 2014 Syrah, Valley View Vineyard, Santa Ynez Valley
35% 2014 Syrah, Sunstone Estate Vineyard, Santa Ynez Valley
Rich wild blackberry and ripe black cherry are accented by sarsaparilla-like herbs, coffee and vanilla barrel notes, ending in smoky spices, and dark chocolate and an exotic array of sweet spices and savory notes. The finish is very long and layered, with medium tannins
Valley View Vineyard is one mile from Sunstone and gently slopes South toward the Santa Ynez River, and produces what many consider Santa Barbara County's best Cabernet Sauvignon, Sauvignon Blanc and Syrah. The hilltop vineyard produces outstanding Cabernet Franc and Syrah.
Sunstone’s 2.5 acre Syrah block was planted in 1990 in gravelly-sand and Monterey Shale on the lowest terrace of the property. Soils with moderate water-holding capacity and excellent drainage produce balanced vines and a small crop of tiny berries—perfect for making the intense wines for which Sunstone is known. Sunstone’s estate is the oldest, continuously organically grown vineyard in Santa Barbara County.
Made of 100% organically grown grapes from the Sunstone Estate, the Estate Cabernet Franc comes from a gravelly-sand block on the middle terrace at the property. Soils with moderate water-holing capacity and excellent drainage produce balanced vines and a small crop of tiny berries—perfect for making the intense wines for which Sunstone is known. The fruit, picked at 24.7° Brix, were de-stemmed and gently crushed to small open top fermenters and, after a 2-day cold-soak, spent an average of 10 days on skins to best extract the intense flavors and aromas that the Estate Vineyard produces. After aging for 11 months in 20% new French oak, the wine was filtered and bottled to 315 cases of 12/750mL bottles on September 2015.
Syrah is a great pairing with flavorful braised meat like braised short rib, venison or game. We recommend enjoying our 2014 Syrah, SBC with a Braised Lamb Shoulder.
This Syrah is delicious now, if allowed to breathe for 30-45 minutes, but will gracefully mature with proper cellaring over the next 5 years. We recommend opening between 2017 and 2021.
Bion Rice, Director of Winemaking
Jose Gomez, Cellar Master
Guadalupe Chavez, Assistant Cellar Master
Titratable Acidity: 0.58
Residual Sugar: DRY