2001 Syrah, California
Vintage
2001
Price
$22
Release Date
April 2005
Appellation
California
Availability
Available Nationally
Download
- Wine Notes [.pdf 338k]
Vintage
2001 may be remembered as a comeback vintage. After cool and late vintages from '98 through '00 we welcomed a warmer, earlier harvest. The growing season began with a late frost that damaged grapes in locations where frost usually isn't a concern. Few vineyards were affected but in those few cases, damage was severe. Once over that hurdle the growing season was much improved, bloom saw nearly perfect conditions for fruit set and we had a long, warm summer. Like so many harvests 2001 had its ups and downs - a heat spike in late August and early September drove sugar levels ahead of flavor development and all varieties were looking like they would ripen at once. On September 9th things cooled down through the end of the month which allowed flavors to develop in red varieties and gave time to harvest early reds. On the 1st and 2nd of October the heat came back to push the late reds over the hump. The last lots of grapes were crushed by mid-October to mark the earliest finish since 1997 and with similar quality. Across the board the 2001 vintage produced rich ripe wines with great intensity and structure.
Vinification
After working through the growing season to maximize the potential of each vineyard, grapes from warm and cool vineyard sites were crushed and individually cold-soaked at 55 degrees for two days prior to fermentation to extract color and intensity while controlling tannins. Fermentation took place in open- and closed-top fermentors for 7-12 days with daily punching down and pumpovers at temperatures up to 85 degrees. The lots were aged in oak barrels for 15 months. The wines were blended and bottled in April 2003. Alcohol: 13.5%, Total acidity .56, pH 3.90, Residual sugar .16. 4,627 cases were produced.
Tasting Notes
Complex aromas are of black fruit, smoky tar and dried herb. The mouthfeel is soft with flavors of black plum, vanilla and black pepper. The finish is long and noted by ripe fruit. Drink or cellar for up to 5 years.
Terry Nolan, Winemaker