100% Syrah, Sunstone Estate Vineyard, SYV
Oak toast, meat & spice, bacon, pastrami, black pepper, blueberries, cherry, maple and Applewood smoke on the nose. Ripe red plum, blueberry fruited on the palate married with oak toast, bacon fat, and silk. You can’t mistake this as Syrah, and the reason why this variety is so intriguing.
The Syrah blocks are the lowest on the property and also the very first red grapes we brought into the winery in 2016. Harvested on September 12th, we crushed the grapes to one-ton bins and employed twice-daily punch-downs during fermentation. The juice spent two weeks on the skins, after which it was drained and pressed to barrels (a combination of once-used and neutral French oak barrels) where it aged for 19 months. We selected the four best barrels in the lot to blend for this 100% Sunstone Estate bottling.
Sangiovese pairs with a variety of foods because of it’s medium body and savory palate. Works incredibly well with herbs and tomatoes. The higher tannins in our 2016 Soleil Rouge will work nicely with a herb-crusted pork shoulder, braised lamb shank over creamy polenta, or a giant bowl of spaghetti and meatballs.
Our Estate Syrah is drinking wonderfully now through 2024.
Bion Rice, Director of Winemaking
Matt Smith, Consulting Winemaker
Jon Flores, Production Manager
Residual Sugar: 0.1%