2002 Syrah, Bien Nacido Vineyard, Santa Maria Valley
Vintage
2002
Price
$35
Release Date
April 2005
Appellation
Santa Maria Valley
Availability
Select Markets Nationally
Vineyards
Bien Nacido Vineyard
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Vineyard
Bien Nacido Vineyard in Santa Maria Valley is renowned as one of the most ideal vineyard sites for producing ample-bodied Syrah. Its coastal location and moderate temperatures bear intensely flavored and beautifully balanced fruit. The long, drawn out harvest yields extremely high quality fruit giving us finished wine with tremendous body and texture.
Vintage
Vintage 2002 started wet, even before the calendar said it was 2002 - we almost had our seasonal average of rain before the New Year - with January and February being unusually dry and typically cold. We had light rain at the end of March that slowed down budbreak but without causing any major problems. Unsettled weather through spring kept things interesting. More cool weather in May extended bloom, which could have caused uneven ripening. At the end of May we were about two weeks behind 2001. Veraison began in late July, later than average, but earlier than 1998 and 1999. Moving into the final stages of the growing season we were in pretty good shape considering that our summer had been fairly mild. 2002 was a vintage won in the vineyard, beginning shortly after budbreak with shoot thinning, and on through the season with crop thinning to balance the vines and eliminate any damaged or delayed fruit. This work by our growers allowed us to bring in ripe, uniform, high quality fruit with intense flavors and nice natural acid levels.
Vinification
Grapes from separate blocks were harvested and fermented in small closed top fermenters. The lots were cold soaked for five days and left on the skins for 16 days. The lots were aged in French oak for 14 months and bottled in March 2004. Alcohol 15%, Total acidity .62, pH 3.85, Residual sugar .06%. 402 cases produced.
Tasting Notes
A luscious Syrah with layers of flavor and overtones of boysenberry, pepper, toast, caramel, tea and oak. Full-bodied and supple with a long, spicy finish. Serve with bacon quiche, risotto with pesto and grated parmigiano-reggiano, lamb sausages, pizza with mushrooms, smoked duck or steak with mushroom sauce.
Terry Nolan, Winemaker